Raw Vegan Lasagna

This is also gluten free!

Pignoli Ricotta

• 2 c raw pine nuts
• 2 T lemon juice
• 2 T nutritional yeast
• 1 t salt
• 6 T water

Place everything but water in food processor and pulse a few times and then slowly add water till you have a ricotta consistency.

Tomato sauce

• 2 cups sun dried tomatoes
• 1 small tomatoes, diced
• 1/2 small onion
• 2 tbls olive oil
• 1 tabls agave nectar
• 2 tsps salt
• pinch of hot pepper flakes

Add all ingredients to blender/food processor and blend till smooth

Basil-pistachio pesto

• 2 cups packed basil leaves
• 1/2 cup pistachios
• 1/2 cup plus 2 tbs. olive oil
• glove or two of garlic
• 1 tsp salt
• pinch black pepper

Combine in food processor and blend well.

Lasagna

• 4-5 tomatoes, thinly sliced
• 3 medium zucchini sliced with a mandoline
• 2 tabls olive oil
• 1 tabls fresh oregano
• 1 tbs fresh thyme
• pinch salt
• pinch black pepper

1. Toss the zucchini with the other ingredients (except tomatoes), you can adjust with more oil if needed and let sit for 30 min.
2. Layer in a baking dish:

1. Zucchini overlapping each other.
2. Spread about 1/3 of each of the tomato sauce, then dollop on the ricotta and pesto then a layer of tomatoes then continue layers till all is used up.
3. Let sit for a few hours at room temp or stick in fridge and let sit overnight.