Raw Lasagna (Zucchini and Tomato)

Ingredients

Lemon-Filbert Ricotta

• 2 cups raw filbert nuts, soaked in water for at least 1 hour
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast (available in health food stores) (optional)
• 1 teaspoon sea salt

Tomato Sauce

• 2 cups good-quality sun-dried tomatoes, soaked in water for at least 2 hours (dry-packed)
• 1 medium ripe tomato, diced
• 1/4 small onion, chopped
• 1 garlic clove
• 2 tablespoons lemon juice
• 1/4 cup extra-virgin olive oil
• 4 teaspoons raw honey
• 2 teaspoons sea salt
• 1 pinch hot pepper flakes

Basil-Pine Pesto

• 2 cups packed basil leaves
• 1/2 cup raw pine nuts
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt (to taste)
• 1 pinch fresh ground black pepper

Lasagna

• 3 medium zucchini, ends trimmed
• 3 medium under ripen tomatoes (any type)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon fresh thyme leave

Garnish

• basil leaves

Directions

1. 1

   Lemon-Filbert “Ricotta”.

2. 2

   Place the filberts, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.

3. 3

   Tomato Sauce.

4. 4

   Place all ingredients in a blender, and process until smooth.

5. 5

   Basil-Pine Nut Pesto.

6. 6

   Place all ingredients in a blender, and process until smooth.

7. 7

   Lasagne.

8. 8

   Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.