Living Lasagna

A vegan, raw take on traditional lasagna made with zucchini slices instead of pasta sheets and a tasty cheese sauce, fresh vegetables, and herbs.

Ingredients:

• 3 large zucchinis, thinly sliced lengthwise
• 2 cups cherry tomatoes, halved
• 1 cup sun-dried tomatoes, soaked in water for 1 hour
• 1 cup raw cashews, soaked in water for 4 hours
• 1 cup fresh basil leaves
• 1 cup spinach leaves
• 2 cloves garlic
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

In a food processor, blend soaked sun-dried tomatoes, soaked cashews, garlic, nutritional yeast, lemon juice, dried oregano, salt, and black pepper until smooth to make the cheese sauce

Layer thinly sliced zucchinis in the bottom of a baking dish

Spread a layer of the cheese sauce over the zucchini slices

Add a layer of halved cherry tomatoes, followed by a layer of fresh basil leaves and spinach leaves

Repeat the layers until all ingredients are used, finishing with a layer of zucchini slices on top

Cover the lasagna with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and lasagna to set

Serve chilled and garnish with extra basil leaves if desired