Raw Lasagna

The lasagna is essentially three parts: pesto, tomato sauce and cheese.  Make the pesto the way you normally make pesto minus the cheese.

One small zucchini will provide enough noodles for one person with a little left over.

I make mine this way:
1 1/2 c packed basil
1/2 c parsley or spinach or both (you can omit)
1 clove garlic
1/4 c walnuts (you can use pinenuts or almonds)
1-2 T nutritional yeast
pinch of salt
1/4-1/2 c olive oil
Process to a chunky paste

Rinse out your food processor for the tomato sauce. 
1 handfull sundried tomatoes (soak in water for 1 hr)
1 plum or roma tomato deseeded (you can use a handful or cherry tomatoes or half of a larger tomato, it may make your sauce a little runny, no biggie though).
1 shallot sized red onion
1 date
2-3 cured black olives(optional)
drizzle of olive oil
pinch of salt

Raw ricotta cheese!
1 cup macadamia nuts (soaked 4-6 hrs)
pinch of salt
2-3 T nutritional yeast
Blend until creamy

Once all your sauces are processed use a potato peeler to peel thin slices of zucchini. Lay them out on a flat plate three or four wide.  Make a small layer of each pesto, cheese and tomato sauce.  Add another layer of zucchini...and so on. 

I like to top mine with brunoise carrot, bell pepper and onion.  I splash a little balsamic and olive oil on the veggies and add celery seed and a tiny bit of salt.  If I have time I will put it in the dehydrator to warm them up before adding them to my lasagna.  If you remember, you can do your brunoise veggies first.

Cheers!