Zucchini Lasagna (RAW)

Raw Zucchini Lasanga with Carrot Top Pesto and Sundried Tomato Sauce

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Chef Keesha O. | Date

Servings:

2

Ingredients:

For the Tomato Sauce

• 1/2 cup Sun-Dried Tomatoes
• 2 Dates
• 2 Tbsp Olive Oil
• 1 Tbsp Lemon Juice
• 1/4 cup Dried Olives
• A splash of Water
• 2t Italian seasoning
• A Pinch of salt

For the Cashew Ricotta

• 1 cup Soaked Cashews
• 1.5 Tbsp Savory Yeast
• 1 Tbsp Lemon Juice
• 1/4 cup Water
• 1 small garlic clove
• Salt, to taste Black Pepper, to taste

For the Pesto

• 1 cups carrot tops and stems, chopped (from about 8 medium carrots) (You can add some basil or spinach if you don't have enough leaves)
• 3 T cup pine nuts, or seed or nuts of choice
• 1 whole garlic cloves
• 1/4 cup extra virgin olive oil
• 1/4 cup parmesan cheese, or nutritional yeast
• ⅛ teaspoon quality sea salt
• ⅛ teaspoon black pepper
• lemon zest (optional)

For the Assembly

• 2 Zucchinis, sliced thinly lengthwise
• 2 large, juicy Tomatoes, sliced into rounds
• Black Pepper, to taste A pinch of salt
  
  
  
  

Instructions:

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To Prepare the tomato sauce:

Add all the ingredients to your blender and blend till well combined and smooth. Set aside.
To prepare the cheese: Add all the ingredients to your blender and blend till well combined and the consistency of ricotta. Set aside.

To prepare the pesto: Add all the ingredients to your blender and blend for just a couple of seconds to keep the texture. Set aside.

How to Put Together:

• Place 4 strips of zucchini on a plate, slightly overlapping.
• On top of this, put down a layer of the tomato sauce, then the cheese, and finally the pesto and then spinach on top.
• Place two thin slices of tomatoes on top of this.
• As we did at the start, put a layer of slightly overlapping zucchini strips on top of the tomatoes.
• Repeat the steps for the filling ingredients, along with the tomatoes and a layer of zucchini.
• Garnish with cheese, some small dice tomatoes, a couple of turns of black pepper and a sprig of basil. --