Zucchini Lasagna

Ingredients:

2 organic zucchinis or summer squash (I used one each)
3 cups cooked sprouted organic black eye peas (can also use lentils)
1 cup sprouted walnuts
1 bag of frozen organic spinach
Daiya cheese (I used half the bag)
1/4 cup organic agave syrup
3 tbs epice
1/2 tsp cumin powder
2 tbs dry parsley
Salt to taste
Olive oil (extra virgin) to drizzle on top

Directions:

Run walnuts through food processor first ( about 10 seconds), then add in beans and pulse for 30 seconds. Place that mixture in a large pan and add a cup or so water to stretch out bean mixture (about 1/4 cup) under medium heat. Stir in cumin, parsley, epice, agave syrup and salt. Mix well and let simmer for about 10 minutes, turn off heat when done. Meanwhile slice the zucchini lengthwise by hand or you can use a mandoline. I chose to ribbon them instead this time around.  Preheat oven at 385 degrees. Grease a 9x12  baking pan and start the first layer with the zucchini, followed by bean mixture, and lightly sprinkle some spinach and cheese. Sprinkle some dry parsley on top. Repeat for two more layers. Note: top layer should have the least amount of bean mixture, but more cheese. Bake for 30 minutes. When done, remove from oven and let cool. Drizzle some evoo (extra virgin olive oil) and serve. Enjoy by itself or with grain of choice!