Vegan Lasagne Recipe...no meat, no dairy, no wheat, no soy and gluten free

Today I created a real veggie lasagne! I wanted to use some sort of "ground meat" substitute but NOT soy based "veggie-meat". I googled some recipes of nut based meats and came across an interesting one that blended cauliflower and walnuts! So here goes:

This is one head of cauliflower ground up, and about one cup of walnuts ground up! Season with your fave Italian seasonings like basil, salt, parsley, garlic powder, and smoked pepper!

Place evenly on a greased cookie sheet and bake at 350 mixing every 15 minutes to brown evenly.

When golden brown, remove from oven and let cool! You could make this in advance and freeze it just like meat, or keep in the fridge for about 3 days.

Using a Mandolin, cut zucchini into thin slices to use as your "noodles".

Start to layer the zucchini, tomato sauce, veggie meat, and I added a layer of sauteed mushrooms with onion and spinach!

Keep adding those layers :)

Top layer should be zucchini, a thin layer of tomato sauce, sprinkled with nutritional yeast, and fresh parsley! Bake at 350 about 45 minutes, or until top is golden :) Enjoy!

Veggie Lasagne- The real thing!