Raw pesto lasagna made with zucchini, meaty Portabella mushrooms, and a rich tasting macadamia “ricotta” make this raw lasagna a summer treat. Pine nuts, garlic and spicy arugula in the pesto add even more flavor and zest. – Veronica

TOTAL: 1 HR

Prep Time: 1 HR

Serving Size: 2 People

• 4 large zucchini, sliced thin, length-wise (the sub for noodles)
• 2 large portabella mushrooms, sliced thin, the length-wise (sub for noodles)

‘Ricotta’ Cheese Ingredients:

• 1 cup macadamia nuts- soaked for an hour
• 1 lemon juiced
• 1 tbsp. olive oil
• 1 tsp. organic sea salt
• 1 tbsp. fresh chopped rosemary

Pesto Ingredients:

• 1 cup fresh organic basil
• 1⁄2 cup raw pine nuts
• 1 clove garlic
• 2 tbsp. cold pressed olive oil
• 2 tbsp. water
• 1⁄2 cup organic arugula
• 1 tsp. organic sea salt

Prepare the ricotta cheese by mixing all ingredients into Vitamix or food processor and process until smooth. Set aside in a bowl, scrapping the sides to get all the ‘cheese’.

Rinse Vitamix and blend all the pesto ingredients together, slowly adding the oil while blending. Set aside in a bowl, scrapping the sides of Vitamix to get all pesto. I

n a 3 x 8 baking dish, smear a small amount of pesto on the bottom. Layer 2-3 pieces of zucchini. Layer 1⁄2 the amount of ‘ricotta’ on top of the zucchini.

Layer 2-3 Portabella mushrooms on top of the ricotta. Layer 1⁄2 the amount of Pesto on top of the mushrooms. Repeat once more and end with pesto layer on top. Garnish with leftover pine nuts and shredded basil. Bon Appetit!