Zucchini Basil Pesto Lasagna
[Raw, Vegan, Gluten-Free]

To Make The Cashew Cheese:

1. Blend together all cheese ingredients until receiving the texture desired. The less water you use, the thicker your cheese will be. Set cheese aside.

To Make The Basil Pesto:

1. Blend together basil and almonds together, slowly adding lemon juice and olive oil. Blend until it becomes rich, hearty texture.

To Make The Lasagna:

1. Now that you have everything ready it's time to prepare your lasagna. Take the zucchini and slice it horizontally into thin slices. Use about five slices. Start with a layer of zucchini
2. Place tomato slices and basil on top.
3. Layer with another slice of zucchini.
4. Spread graciously with cashew cheese, repeat until desired height/amount of lasagna is reached. Top with dried basil and nutritional yeast. Serve, enjoy!!