Quickie Recipe: Tomato and Spinach Lasagne

   Have a craving for lasagne but don't feel like boiling a bunch of noodles and turning on the oven?  Don't worry, I've got you covered.  Enjoy this raw and totally delicious recipe without breaking a sweat!

Tomato and Spinach Lasagne

Tomato Sauce

2 tomatoes, diced
5 sun-dried tomatoes, soaked for 2 hours
1/2 small red onion 
1 tbl lemon juice
2 tbl olive oil
1 tsp sea salt

Place all of the ingredients in a high-speed blender and process until smooth.

*Spinach Pesto
1 cup tightly packed spinach
1/2 cup fresh basil leaves
1 clove garlic
1 tbl lemon juice
1 tbl olive oil
1/2 tsp sea salt

*I'm not a fan of traditional pesto so I like to have more spinach than basil in mine.  I also leave out the pine nuts.  ** Parsley would be really nice in this as well.

Place all of the ingredients in a high-speed blender and process until smooth.

Lasagne Ingredients
1 zucchini
1 large tomato
Tomato Sauce
Spinach Pesto

Directions:
1. Cut the ends off of the zucchini and peel (optional).  Using a mandoline slice the zucchini lengthwise into long thin strips. Cut them in half horizontally to make shorter strips.
2. For the bottom layer - place 3 zucchini strips lengthwise on a plate slightly overlapping each other. Place another layer of zucchini over this going in the opposite direction. Spread a layer of sliced tomato over the zucchini and cover with a layer of tomato sauce and spinach pesto sauce.
3. Repeat once more with zucchini (this time only the 3 strips), tomato sauce, tomato slices, and pesto and garnish with some basil or a sprinkle of Italian seasoning, hemp seeds or nutritional yeast.

If you peel the zucchini the 'noodles' will look a bit more real.

But I think it looks delicious either way!

By the way, my sister -who is a total carnivore- absolutely loved this dish!

Enjoy!

Love,

Ves xx