Raw Pesto Lasagna
Cashew Cream Ingredients
2 cups raw cashews, soaked for at least an hour, drained and rinsed
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon fine sea salt
1/4 cup nutritional yeast
1/2 cup filtered water
Tomato Sauce Ingredients
1/2 pound sundried tomatoes, not in oil, rehydrated
1/2 pound tomatoes, cut up in chunks
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup fresh basil
1/2 large red pepper, cut in chunks
1 small clove garlic, peeled
salt & pepper, to taste
Pesto Ingredients
2 cups fresh basil leaves
2 cloves of garlic, peeled
1 tablespoon pumpkin seeds
2 tablespoons nutritional yeast
1 teaspoon fine sea salt
1/4 cup olive oil
Lasagna Ingredients
3 zucchinis, thinly sliced lengthwise
4 vine ripe tomatoes, thinly sliced
Cashew Cream Directions
In a food processor, add cashews, olive oil, lemon juice, salt and nutritional yeast. Pulse to combine. Turn on processor and slowly pour the water in while blending. Turn off machine. Scrape down sides with spatula and turn back on and blend until completely smooth and creamy.
Tomato Sauce Directions
Add all ingredients to a blender except the oil. Blend till a smooth consistency or slightly chunky, your preference. Slowly stream in the oil while blender is running.
Pesto Directions
In a food processor, add basil, garlic, pumpkin seeds, nutritional yeast and salt. Pulse to combine. Turn on processor and slowly stream in the olive oil.
Lasagna Assembly Directions
In an 8x8 baking dish, cover the bottom with a single layer of zucchini slices slightly overlapping the edges. Spread half of the tomato sauce evenly over the zucchini layer, then half of the cashew cream; then spread a thin layer of the pesto. Top with a layer of tomatoes. Repeat one more time, zucchini, tomato sauce, cashew cream, pesto, then tomato. Finish with a layer of zucchini. Let sit in the fridge for 30 minutes to firm up. Slice and serve with a dollop of pesto on top of each slice and a drizzle of infused olive oil, optional.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4