This healthy raw vegan Lasagna is worth the time to throw together. Lasts for several days. The longer it marinates the better! I wish I had some in the refrigerator now!! For the Ricotta you can use what ever combination of nuts you want to use.

RAW Lasagna

Ricotta

1/2 cup raw macadamia nuts

1/2 cup raw cashews

1 tbsp lemon juice

2 tbsp nutritional yeast

1/2 tsp salt

6 tbsp water

Tomato Sauce

2 cups sun dried tomatoes, soaked

1 small onion

1 small tomato

2 tbsp lemon juice

1/4 cup olive oil

1 tbsp agave

2 tsp salt

1/2 tsp Italian seasoning

Pesto

2 cup basil

2 tbsp pine nuts

1/4 cup olive oil

1 tsp salt

Spinach leaves

1 red bell pepper, diced small

3 medium zucchini

2 tbsp olive oil

1 tbsp oregano

1 tbsp thyme

pinch of salt

Slice zucchini long ways and soak in marinate while preparing other sauces

Layer in 13 x 9 casserole starting with zucchini and just layer with spinach. Layer with each sauce. End with riccotta cheese. Your ready to eat your lasagna!!