100% raw vegan Lasagna

stupidthick5150

Tomato Sauce:
2 cups sun-dried tomatoes, soaked for an hour and drained
1 medium ripe tomato, chopped
1/2 small onion, diced
2 tablespoons lemon juice
1 tablespoon raw honey
6 tablespoons olive oil
sea salt to taste
pinch of Cayenne pepper

Place all ingredients in a blender or Vita-Mix, and blend until smooth. Place the mixture in a bowl, cover and set aside.
Lasagna:
3 medium zucchini, ends trimmed
2 medium ripe tomatoes
3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh oregano, finely chopped
whole basil leaves to garnish

Shave zucchini lengthwise into very thin slices (best to use a mandolin slicer). Cut tomatoes in half, and then into thin slices. Line the bottom of a 9×13 inch baking dish with two layers of zucchini slices. Spread one third of the tomato sauce over it, and then top with one third of the ricotta. Cover with one third of the tomato slices. Sprinkle with oregano and parsley, using one tablespoon of each. Add another two layers of zucchini and repeat the layers of tomato sauce, ricotta, tomato slices, herbs and so on until you run out. Garnish with the whole basil leaves.

Serves 4