ZUCCHINI LASAGNA WITH PISTACHIO PESTO

Ingredients

• For the Cashew cheese
• 1 teaspoon chopped fresh garlic
• 1/2 teaspoon sea salt
• 2 cups cashews, soaked for 2 hours
• 1/4 cup fresh lemon juice
• 1/4 cup water as needed
• TOMATO SAUCE
• 1 cup sun-dried tomatoes, soaked for 2 hours
• 4 larges tomatoes, diced
• 1 clove garlic
• 1/4 cup finely minced red onion
• 1/2 cup fresh basil leaves
• 2 Tablespoons lemon juice
• 1/4 cup extra-virgin olive oil
• 1 Tablespoon agave nectar
• 2 teaspoons sea salt
• Pinch of cayenne
• PISTACHIO PESTO
• 2 cups fresh basil leaves
• 1/2 cup pistachios
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1 Tablespoon lemon juice
• FOR THE LASAGNA
• 3 medium zucchini, ends trimmed and slice lengthwise using a mandoline
• 3 medium tomatoes, sliced

Instructions

1. CASHEW CHEESE
2. Place the garlic and salt in food processor and process in small pieces.
3. Add the nuts and process.
4. Add the lemon juice and water; process to mix well.
5. Add more water if needed to desired consistency.
6. TOMATO SAUCE
7. Squeeze and drain as much water out of the soaked sun-dried tomatoes as you can.
8. Add the drained tomatoes to the food processor and chop in pulses.
9. Add the rest of ingredients and chop in pulses.
10. Do not blend until smooth, leave some texture
11. PESTO
12. Place the pesto ingredients in a food processor and blend until combined, leaving some texture
13. TO ASSEMBLE
14. To make individual serving; place 3 zucchini slices overlapping in the center of a serving plate. Spread tomato sauce over the zucchini, top with cheese and pesto.
15. Repeat twice or more. Top with sliced tomatoes