A simple raw lasagna that you can easily whip up in under 15 minutes. My cooked omnivore boyfriend devours this. Ought to serve four people but we like it so much it's usually gone in one sitting between the two of us. Doesn't necessarily taste just like "regular" lasagna, but it tastes damn good!
Sorry for my terrible food photography.
For the "noodle" layers:
2-3 medium zucchinis
6-8 button or cremini mushrooms
1 large beefsteak tomato (or a couple smaller tomatoes like roma)
For the pesto filling:
1 1/2 cups nuts of your choice (I like walnuts, or a mix of cashews and sunflower seeds)
1 cup packed fresh basil
2-3 cloves garlic
2
Tbsp olive oil
1/4 cup water
For the tomato sauce
1/4 cup sundried tomatoes, soaked
1 large beefsteak tomato
pinch sea salt
For the "noodle" layers:
Cut the zucchini into long thin slices. Thinly slice the mushrooms and tomato.
For the pesto filling:
Grind the nuts in your food processor, then add the other ingredients and puree until smooth-ish (I like mine about the texture of ricotta).
For the tomato sauce:
Scrape the pesto filling from the food processor but don't bother washing the processor out. Chuck in the sundried tomatoes and the beefsteak tomato (chop it up a bit first), and blend until smooth. Salt to taste.
Assembly:
In a 9x9 baking or casserole dish, put down a single layer of zucchini slices, making sure there are no gaps between slices. Spread with half of pesto filling. Layer on top: the tomato slices, then more zucchini, then the rest of the pesto, then the mushrooms, and finally the rest of the zucchini. Pour the tomato sauce over
top.
Voila! If you like, you can warm this up for a little while in a dehydrator, or in a toaster oven on its lowest setting. I like it just as much at room temperature.
