Raw Lasagne

MARINARA SAUCE

• 1 clove garlic

• 1 cup sun-dried tomatoes, softened

• 1/4 cup olive oil

• 1/2 lemon juice

• 4 dates

• 2 tablespoons water (if needed) 

• 1 teaspoon italian spices
   

SPINACH WALNUT PESTO

• 2 cloves garlic

• 3 cups spinach

• 1/3 cup oil

• 1/2 cup walnuts (soaked) 

• 1/2 lemon juice
   

CASHEW CHEESE

• 3/4 cups cashews (soaked)

• 1 clove garlic

• 1 teaspoon lemon juice

• salt and pepper
   

For the assembly
medium courgettes (zucchini), cut lengthwise and marinate in 1 tablespoon of salt and 3 tablespoons olive oil for 10 minutes - doesn't have to be marinated.

ASSEMBLY METHOD:

1. Line the base of your dish with a layer of the courgette strips that slightly overlap.

2. On top of this put down a layer of the walnut pesto, then the cheese, then tomato sauce.

3. Finish this with another layer of slightly overlapping courgette strips.

4. Repeat layering finish with the layer of courgette strips.

5. Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.