Truffled Kale Lasagna with Hemp Cheese

In a magical world you could make a healthy, delicious raw lasagna in less time than it takes to make a Standard American Diet lasagna. Oh, wait. It IS a magical world! You can make this lasagna in less time than it takes to make a frozen lasagna! You can make this lasagna in less time than it takes to microwave a lasagna... okay, that last bit isn't true. But you don't want to use a microwave. Trust me, you don't.

 Hemp Cheese

1 cup hemp seeds
1 cup coconut milk (or nut milk of your choosing)
1 tablespoon nutritional yeast
1/2 lemon, juiced
pink Himalayan salt to taste

Additional Ingredients

2 yellow squash
3 cups kale
1 tablespoon truffle oil
1/2 lemon, juiced
2 tomatoes
pink Himalayan salt to taste
nutritional yeast for dusting
dash red pepper flakes
additional truffle oil for drizzle

 In a small food processor combine the hemp cheese ingredients and blend until creamy. Set aside. Using a mandolin slice your yellow squash into thin strips lengthwise (the finer the better). Lay these on a paper towel to absorb excess moisture. Chop your kale to a fine texture and move to a bowl. Add truffle oil and lemon and massage kale. Allow to sit while you slice the tomatoes. Now start arranging your first lasagna layer by placing three squash strips next to each other. Sprinkle with a dash of salt and add your cheese layer. Lay 3 more strips on top of cheese in an alternating direction (this helps with the shape). Sprinkle with salt and add a kale layer. Add 3 more strips of yellow squash in an alternating direction and add a bit of salt. Place tomato slices and add your final 3 strip layer. If you wish, cut the 4 edges with a sharp knife to make a uniform square which will look more lasagna-like. Dust with nutritional yeast, sprinkle with red pepper flakes and a bit more salt, and add a tiny drizzle of truffle oil. If you desire you can also garnish with additional tomato and hemp cheese, as shown above. Enjoy!