Raw Vegan Zucchini Pesto Lasagna with a side of Notatoes

Delicious Raw Pesto Zucchini Lasagna with a side of Creamy Mashed Notatoes

I recently made a raw food dinner for a wonderful group of 8 women and served this pesto lasagna, from Raw Food, Real World and mashed "Notatoes" from RAWvolution.  It had been ages since I took the time to make a gourmet raw meal, but I'm so glad I did because it reminded me how delicious even something as simple as raw marinara sauce and freshly sliced zucchini tastes.  I was also delighted that my two year old daughter loved the food too- especially the pistachio pesto and notatoes.

Mashed Notatoes

From Rawvolution by Matt Amsden

2 ½ c. cauliflower, ground in a food processor

¼ c. raw macadamia nuts, ground in a food processor

¼ c. olive oil

1 tsp. sea salt

1 very small clove garlic, peeled

Freshly ground black pepper to taste (I used pink pepper instead)

In a food processor, combine all of the ingredients except the pepper and process until mixture looks fluffy, like conventional mashed potatoes.  Top with freshly ground pepper.  (Serves 3-4)

Pesto Zucchini Lasagna

From Raw Food Real World by Matthew Kenney and Sarma Melngailis

Pignola Ricotta: 

Soak 2 c. raw pine nuts, one hour or more (or cashews)

2 T. lemon juice

2 T. nutritional yeast

1 tsp. sea salt

6 T. filtered water

Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few time, until thoroughly combined.  Gradually add the water and process until the texture becomes fluffy, like ricotta. 

For the tomato sauce: 

2 c. sun-dried tomatoes, soaked for 2 hours or more

1 small to medium tomato, diced

¼ small onion, chopped

2 T. lemon juice

¼ c. olive oil

1 T. plus 1 tsp. agave nectar

2 tsp. sea salt

pinch of hot pepper flakes

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can.  Add the drained tomatoes to a Vita-Mix or high-speed blender with the remaining ingredients and blend until smooth. 

For the basil-pistachio pesto: 

2 c. packed basil leaves

½ c. pistachios

¼ c. plus 2 T. olive oil

1 tsp. sea salt

pinch of freshly ground black pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky. 

For the assembly: 

3 medium zucchini, ends trimmed

3 medium tomatoes, cut in half and then sliced

2 T. extra virgin olive oil

1 T. finely chopped fresh oregano

1 T. fresh thyme

pinch of sea salt

pinch of freshly ground black pepper

Directions:  Prepare the pignola riccota, tomato sauce, and pistachio pesto.  Place them in a row for assembly.  Using a mandoline (or  by hand), slice thinly the zucchini and tomatoes.  Mix the olive oil with the fresh herbs and drizzle this mixture onto the slices.

On a plate or in a lasagna pan, layer the zucchini, tomato sauce, riccota and pesto as high as you’d like.  Adjust the amount of each layer to your own personal preference.  Serve.  (Makes 4-5 individual lasagnas.)