RAWSAGNA

SERVES 4 TO 6 PORTIONS

FOR THE SUN-DRIED TOMATO SAUCE

2 cups (6oz) sun-dried tomatoes (dry- packed), soaked in water for at least 2 hours

1 tomato, chopped

1/4 cup olive oil

2 tbsp. lemon juice

2 tbsp. maple syrup

2 tsp. sea salt

1/4 tsp. crushed red pepper

FOR THE PINE NUT RICOTTA

1 1/2 cups (8oz) raw pine nuts, soaked in water for at least 1 hour

1 tbsp. lemon juice

1/4 cup plus 1 tbsp. water

2 tbsp. nutritional yeast

1 tsp. sea salt

FOR THE PISTACHIO PESTO

2 cups packed fresh basil

1/2 cup shelled raw pistachios

1/4 cup olive oil

1 tbsp. lemon juice

1/2 tsp. sea salt

1 large zucchini, halved and thinly sliced with a mandolin or vegetable peeler (room temperature)

2 large heirloom tomatoes, sliced (room temperature)

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 720kcal
Fat: 70.2g (8.3g S.Fat)
Carbs: 23.5g
Protein: 10.8g
Sugar: 12.7g
Sodium: 1542mg

METHOD

FOR THE SUND-DRIED TOMATO SAUCE
In a food processor, combine all of the ingredients. Pulse until everything is combined.

FOR THE PINE NUT RICOTTA
In a food processor, combine all of the ingredients. Pulse until everything is combined.

FOR THE PISTACHIO PESTO
In a food processor, combine all of the ingredients. Pulse until everything is combined.

TO ASSEMBLE THE LASAGNA
Lay two slices of zucchini side by side for each serving. Top with a large spoonful of tomato sauce and a small scoop of pesto and ricotta, respectively. Then layer 2 tomato slices, a large spoonful of tomato sauce, and a small scoop of pesto and ricotta. Layers can be repeated as desired.

Before serving, drizzle the lasagna with oil and season with salt and pepper.