Raw Vegan Lasagne

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INGREDIENTS

500 g/18 oz zucchini

For the cashew-almond layer

½ cup of soaked cashews
½ cup of soaked, blanched almonds
½ lemon, juice
2 tbsp nutritional yeast
salt, pepper

For the pesto layer

1 avocado
2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc)
1 clove of garlic
1 tbsp nutritional yeast
½ lemon, juice
salt, pepper

For the tomato layer

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class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">½ cup of chopped sun-dried tomatoes

1 cup of halved cherry tomatoes

handful of fresh basil

1 clove of garlic

salt, pepper

To serve

1 tbsp pine nuts
1 tbsp poppy seeds
INSTRUCTIONS
1. Using a vegetable peeler or a mandoline, cut zucchinis into long strips lengthwise.
2. Prepare fillings. For the cashew-almond layer add ingredients to a food processor and pulse until well combined. Add a few tablespoons of water, if needed. It's best when it's not super creamy and still has some texture.
3. For the pesto layer add avocado, herbs or greens of your choice, garlic, nutritional yeast, lemon juice, salt and pepper to a food processor and blend until smooth.
4. For the tomato layer add cherry tomatoes, sun-dried tomatoes, basil, garlic and seasoning to a food processor and blend until creamy.
5. To assemble, alter a layer of zucchini slices, a layer of cashew-almond spread, a layer of zucchini, a layer of pesto, a layer of zucchini, and a layer of tomato sauce. Repeat, then finish with a layer of zucchini slices.
6. Alternatively, if you don't serve the lasagne right away, lay zucchini slices along the bottom of a casserole dish, then add cashew-almond spread, zucchini slices, and so on, and repeat until you have used up all sauces and all zucchini slices.
7. Sprinkle with nuts and seeds of your choice. Enjoy!