Raw Lasagna

RAW LASAGNA by Katie Ross

1 medium zucchini, sliced into thin coins
2 medium tomatoes, thinly sliced
2 handfuls baby spinach leaves (about 2 ounces)
3/4 cup Cashew-Cilantro Cheeze
1 cup Cherry Tomato Marinara

1. In a 1 ½-quart casserole dish, layer half of the zucchini slices. Cover with half of the tomato slices and top with spinach. Spread cheeze over spinach. Top with marinara. Finish by layering remaining zucchini and tomato slices.

Cashew Cilantro Cheeze
1/2 teaspoon sea salt
1 cup raw cashews
2 1/2 tablespoons fresh lemon juice (1 lemon)
1/4 cup fresh cilantro leaves, packed
1/4 cup filtered water

1. Place garlic and salt in a food processor; process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water; process to mix well. Set aside.

Cherry Tomato Marinara
2 pints cherry tomatoes
2 teaspoons dried oregano
1 teaspoon dried rosemary
2 tablespoons lemon juice
2/3 cup olive oil
1 teaspoon salt
2 zucchini, cut into very thin strips (if possible, use a spiral slicer)

1. Place all ingredients except zucchini in blender. Blend until smooth. (Makes 3 cups.) Place zucchini noodles in a serving bowl; pour marinara over and toss gently.