1cupraw pine nutsSoaked in 1 cup of cold water for three hours
2tbspcold water
1cupalmond flour
juice of ½ lemon
½tspsea salt
1lb.Italian chicken sausageBrowned and cooled
2mediumfresh zucchinisliced in thin lengthwise slabs with a mandolin
1tbspolive oil
½cupbasil pesto
3cupschicken broth
1lb.fresh wild mushroomsor 3 oz. dried wild mushrooms rehydrated with 1 cup of boiling water
1tspItalian Seasoning
Instructions
Preheat oven to 350 degrees F. Drain soaked pine nuts and place in the bowl of a food processor. Add the almond flour, lemon juice, water, and salt. Process until smooth.
Grease a 9 x 13 inch glass baking pan with the olive oil. Roughly chop the wild mushrooms and place them in a small bowl.
Lay one layer of zucchini slices on the bottom of the pan. Place dollops of 1/4 of the pine nut mixture onto the zucchini, 1/3 of the Italian sausage, and 1/3 of the mushrooms. Repeat the layers three more times or until you have used up the ingredients.
Place the pesto in a pint mason jar with the chicken broth. Cap the jar tightly and shake it vigorously until combined. Pour the pesto mixture gently over the lasagna. Sprinkle the Italian seasoning over the top. (The lasagna can be covered and refrigerated at this point for 24 hours if desired.)
Bake for 1 hour. Allow to sit a few minutes before serving. Freeze portions for later consumption or consume immediately.