Raw Lasagna Recipe

Directions:

1. For the zucchini noodles: Cut the zucchini in 3-inch lengths. Cut the zucchini into very thin slices. In a medium bowl, toss the zucchini slices with the oil, oregano, thyme, salt and pepper.
2. For the Ricotta cheese: Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and process until the texture becomes fluffy.
3. For the Tomato Sauce: Squeeze and drain as much of the water out of the soaked tomatoes as you can. Add the drained tomatoes to a Vita-Mix with the remaining ingredients and blend until smooth.
4. For the Pest Sauce: Place all pesto ingredients in a food processor and blend until well combined but still slightly chunky.
5. One last thing:
6. 3 medium tomatoes, cut in half and sliced
7. Whole basil leaves for garnish, optional
8. Assembly:
9. Line the bottom of a 9 x 13 baking dish with a layer of zucchini slices, each one slightly overlapping another. Spread about 1/3 of the tomato sauce over it and top with small dollops of ricotta and pesto, using about 1/3 of each. Layer on about 1/3 of the tomato slices. Add another layer of zucchini slices and repeat twice more with the sauces. Garnish with basil and tomatoes. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. (I think it is better after a few hours.)
10. Alternate assembly, for individual servings:
11. Place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square. Spread tomato sauce over the zucchini, top with small dollops of ricotta and pesto and a few small tomato slices. Repeat twice more. Garnish with basil and tomatoes.
12. Any leftover lasagna will taste great if kept in the refrigerator for at least a day or more, but it wonâ??t look as good.