Raw Vegetable Lasagna


2 cups
pine nuts
1 cup
fresh lemon juice (divided)
1⁄4 cup
nutritional yeast (divided)
1 teaspoon
Braggs Liquid Aminos
2 cups
sundried tomatoes (soaked for at least two hours)
medium tomatoes
onion (diced)
hot pepper flakes
1 bunch
fresh basil
3⁄4 cups
coconut water
1 cup
raw pistachios
2 cloves
1 bunch
fresh tarragon
medium zucchini
1⁄4 cup
olive oil
fresh thyme
1 tablespoon
fresh oregano (finely chopped)
sea salt
fresh ground pepper


Pignoli Ricotta: Combine pine nuts, 2 TBS of lemon juice, 2 TBS of nutritional yeast, and liquid aminos into a food processor. Pulse a few times until thoroughly mixed. Gradually add 6 TBS of filtered water and process until light and fluffy texture like ricotta. Add pepper to taste.

Tomato Sauce: Squeeze and drain as much water out of the sundried tomatoes as possible. Dice one of the fresh tomatoes. Combine sundried tomatoes, fresh tomato, onion, 2 TBS of lemon juice, 2 tsp of sea salt, hot pepper flakes, and 2 TBS of filtered water in a food processor. Process until smooth, then set aside. 

Basil Pistachio Pesto: Process 1-2 cups of fresh basil, coconut water, a 1/4 cup of lemon juice, raw pistachios, garlic, 1 TBS of nutritional yeast, a handful of fresh tarragon, plus salt and pepper to taste in a food processor. Leave a little chunky, adding up to a 1/2 cup of filtered water if needed for consistency.

Lasagna Assembly:

First, cut zucchini lengthwise into very thin slices, using a mandolin if you have one. Next, thinly slice the remaining three tomatoes.

In a medium bowl toss zucchini, oil, oregano, thyme, 1 TBS fresh tarragon, salt and pepper to taste.

Line the bottom of a 9” x 13” baking dish with a layer of zucchini, edges slightly overlapping. Spread about 1/3 of the tomato sauce over it and top with small dollops of “ricotta” and pesto using about 1/3 of each for each layer. Layer on about 1/3 of the tomato slices. Repeat 2 more times. Garnish with basil leaves.  (Recipe #699)