Raw Lasagna

I don't make this often but when I do I throughly enjoy it.  It can be served warm by placing it in the dehydration for 1 hour at 145 degrees.  It tastes just a delicous without going in the dehydrator. 

Here's the recipe. 

4 medium sized zucchini sliced longways using a mandolin on the medium setting. (Set aside)

TOMATO SAUCE

1c sundried tomatoes soaked for about 15 minutes 

1c Roma tomatoes chopped and seeded(3 tomatoes)

1/3c water from soaked sundried tomatoes 

1 clove garlic

1/2t Celtic sea salt

1/4t dried oregano 

1/4t dried basil 

1/4t Italian seasoning

1T agave

Dash of red pepper flakes

Place in Vitamix and blend til desired consistency.  I like mine pretty smooth. 

CASHEW CHEESE

1c cashews soaked

1/2c water

3T nutritional yeast

2T lemon juice

1t sea salt

1/4t garlic

Place all ingredients in Vitamix and blend til smooth. 

PESTO

2c basil leaves packed

1/2c pine nuts

1/3c olive oil

2 cloves garlic

Juice of 1/2 lemon

1/2t Celtic sea salt

In a food processor add Garlic-pulse

Add Basil and pine nuts-pulse

Add olive oil  and lemon juice pulse until all is well combined

CASHEW PARMESAN

1/3c cashews 

1/4c nutritional yeast

1/2t Celtic sea salt

1/4t garlic powder

Using a coffee grinder or blender. (I use my nutribullet) Blend all ingredients until resembles Parmesan cheese. 

Now for the layers...using a casserole dish layer the bottom of the dish with he zucchini noodles covering the bottom of the dish overlapping the noodles.  Place tomato sauce over the noodles. Then the cashew cheese. The cashew cheese doesn't have to cover the tomato sauce completely. It will spread out. Then dollop the pesto on top of the cashew cheese then start layering again in the same order.  I usually get about three layers ending with the zucchini noodles. Then top with the cashew parmesan. 

That's it. Enjoy and remember to Make it With Love 

V