Ingredients: dried lasagna plates as needed 4 Tbsp Midzu dried tomato flakes 1 cup hot water previously filtered in the Midzu filter Midzu olive oil as needed 1 sliced onion 1/2 tsp Midzu fenugreek seeds 1 pinch nutmeg 1 tsp salt 1 dash shoyu Midzu seed mix to taste 1/2 cup wheat germ Midzu brewer's yeast to taste
Method:
Brown the onion in the olive oil, add the salt, fenugreek and nutmeg. Allow to cook and then add the tomato and hot water. stir, cover and allow to cook in low heat. Blend, add the seeds, germ and shoyu. Place the plates in a greased pan alternating with the thick sauce and finishing with a layer of it. Sprinkle with brewer's yeast and bake at 150ºC for about 30 min. covered with foil. Remove the foil when the lasagna is almost ready to brown the top. You can decorate with fresh basil. Serve with salad.
