Raw Lasagna

I was originally going to make raviolis, but I like to have larger Zucchinis for that, so I opted for Lasagna.

The ingredients.
2-3 Zucchinis
1 cup soaked nuts minimum 4 hrs (cashew and macadamia)
Lemon Juice
2 Cups Basil Tightly packed
Some Spinach
3-5 Mushrooms marinated in a bath of Braggs Aminos, olive oil, and italian spices
4 Cloves Garlic
 1/2 cup walnuts or pine nuts. I used some pecans that I had.
 2 cups roma tomatoes
1 cup Sun Dried tomatoes (soaked for 1hr)
 Some fresh herbs (marjoram, rosemary, oregano, basil, and thyme)
 pinches of salt and cracked pepper

First make your cheese. Nuts, a red or yellow bell pepper, salt and lemon juice into the vitamix. Add filtered water as needed. Set your cheese aside and make your chunky red sauce. Put the Sun Dried tomatoes in to the proccessor and pulse a few times to break them down. Quarter the Roma tomatoes, and add 2 cloves of garlic, 1 tablespoon of Braggs, salt, pepper and your fresh herbs. Pulse until you reach the consistency that you are looking for. It should remain a bit chunky.

Next rinse out the processor and make a quick pesto. Put the walnuts/pine nuts/ or in my case I used pecans into the processor. Pulse to break them down in to bits. Add basil and salt, pulse while adding olive oil. Continue to add the oil until you get the desired consistency. Slice your Zucchinis lengthwise to make the noodles. Add a bit of red sauce to the bottom of the plate, then layer 4 noodles. Add a layer of "cheese", then another layer of noodles.

Next I added a layer of Spinach and mushrooms.

More noodles and a pesto layer.

Finally more noodles and top with red sauce. Then into the dehydrator for ~ 4 hrs.

Delicious!!