Alkaline Electric Veggie Lasagna

Alkaline Electric Veggie Lasagna

What You Will Need:


Tomato Sauce

  • 12 Plum Tomatoes
  • 1 tbsp. Agave
  • 1 tbsp. Onion Powder
  • 2 tsp. Basil
  • 2 tsp. Oregano
  • 2 tsp. Sea Salt
  • 1/2 tsp. Cayenne Powder

“Meat” Alternative

  • 2 cups Cooked Spelt
  • 1 cup Cooked Garbanzo Beans (aka Chickpeas)
  • 1 cup Onions, Chopped
  • 1 cup Green, Yellow, and Red Peppers
  • 1/2 cup Alkaline “Garlic” Sauce
  • 2 tbsp. Onion Powder
  • 1 tbsp. Sea Salt
  • 2 tsp. Oregano
  • 2 tsp. Basil
  • 1 tsp. Fennel Powder

Brazil Nut Cheese

  • 2 cups Soaked Brazil Nuts
  • 1 cup Spring Water
  • 1 tbsp. Hemp Seeds
  • 1 tbsp. Onion Powder
  • 1 tsp. Sea Salt
  • 1 tsp. Oregano
  • 1 tsp. Basil


  • Zucchini
  • White Mushrooms
  • 9 x 13 Glass Baking Dish
  • Grape Seed Oil


  1. Blend together all tomato sauce ingredients in a blender until well blended.
  2. Add to a saucepan at medium heat and bring to a boil, then simmer sauce on a low heat, stirring occasionally, for 2 hours or until it has thickened.
  3. For the “meat” mixture, blend spelt, garbanzo beans, and seasonings in food processor until well blended.
  4. On high heat, lightly oil skillet with grape seed oil and sauté onions and peppers for 5 minutes.
  5. Add spelt/garbanzo bean mixture, along with alkaline “garlic oil” to skillet and cook for 10-12 minutes or until it starts to brown.
  6. Add 1 cup of spring and all other cheese ingredients to blender and blend until mixed well. If too thick, add 1/4 cup more water at a time until desired consistency is reached.
  7. Set aside 1 cup of tomato sauce, then pour remaining sauce into spelt/garbanzo bean mixture and mix well.
  8. Thinly slice mushrooms and zucchini lengthwise. You can build the lasagna out of sliced zucchini instead of pasta as a option as well.
  9. Begin building lasagna in glass dish by lightly coating bottom of the dish with tomato sauce. This is so the pasta doesn’t stick to the pan.
  10. Lay in pasta, zucchini, spelt/garbanzo mix, cheese, mushrooms, then pasta once again. Repeat this step until you have 4 layers of pasta.
  11. Top off last layer of pasta with spelt/garbanzo mix and cheese, then pour remaining tomato sauce around the lasagna. Optional: Lightly sprinkle with dried basil.
  12. Bake at 350°F for 35-45 minutes.
  13. Allow to cool for 15 minutes before serving and enjoy!

Watch Me Make It Here!

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