no pasta zucchini lasagna

Organic “no pasta” zucchini lasagna with aubergine arrabiata, buckwheat béchamel and fresh basil wheatgrass herb oil.


  • 1 big zucchini
  • 1 tomato
  • 1/2 of an aubergine
  • 1 onion
  • 1 carrot
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 1/2 tsp cayenne powder
  • 1/2 tsp smoked paprika powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • some pepper
  • some sea slat
  • 1 tsp olive oil
  • 1 tbsp nutritional yeast
  • 1 tbsp soaked goji berries

Buckwheat Béchamel

  • 1/2 almond milk
  • 1 tbsp buckwheat flour
  • 1 tsp. maca powder
  • 1/2 tsp sea slat
  • 1 tbsp. hemp seeds

Basil Herb Oil

  • 2 tbsp. olive oil
  • 5 basil leaves
  • 1 tsp. wheatgrass powder

1. Slice the zucchini in to fairly thin slices using a mandoline. 

2. For the arrabiata, dice the tomato, aubergine and carrots and finely chop the onions. 

3. Heat a non-stick frying pan with the olive oil in it. Lightly fry the onion and add the chopped carrot and aubergine. Cook the vegetables for about 5 minutes, then add the tomato, tomato sauce and water.

4. Add all the spices, mix well and cook for an additional 10 minutes at low heat. 

5. For the béchamel, bring the almond milk to a boil and then turn down the heat. Add the buckwheat flour while continuously whisking the milk, so there are no clumps. Add the sea salt, hemp seeds and maca powder and continue mixing for a little longer.

6. Preheat the oven to 350 F. 

7. Lightly oil a glass dish. 

8. Create layers withe the ingredients. 1. layer: zucchini, 2. layer: béchamel, 3. layer: arrabiata, 4. layer: zucchini, 5. layer: béchamel, 6. layer: arrabiata, 6. layer: béchamel, final layer: zucchini. 

9. Sprinkle with some nutritional yeast.

10. Bake for about 30 minutes. 

11. Blend the basil and oil with a mortar and pestle and then strain the pulp. Add the wheatgrass powder.

12. Serve with the goji berries and some of the basil olive oil.

SavorySakura Oyama