Lasagna:

        • 3-4 Zucchini

        • 4-5 Tomatoes

     Raw Vegan Ricotta:

        • ⅔ Cup Raw Macadamia Nuts

        • 1 TBSP Nutritional Yeast

        • 1 Lemon, Juiced

        • ½ tsp Sea Salt

        • 2-3 TBSP Water (If Needed)

     Raw Vegan Meat:

        • 1 Cup Baby Bella Mushrooms

        • 2 Bags of Sol-ti Zesty Pizza SuperMix

        • ½ Cup Sundried Tomatoes

        • 1 TBSP Coconut Aminos

        • 1 tsp Garlic Powder

        • 1 TBSP Italian Seasoning

        • ¼ Cup Walnuts

        • ½ tsp Sea Salt

        • Basil (Optional)

1. Begin by soaking the macadamia nuts in a bowl of

water for 3-4 hours (or overnight).

2. Make the vegan cheese by combining all ingredients 

together in a blender and blending until smooth.

3. Make the raw vegan meat by combining all ingredients 

together in a food processor and processing until smooth.

4. Use a vegetable peeler to make long thick strips of 

the zucchini. Cut the tomatoes into thin slices.

5. Assemble the lasagna by laying out the zucchini strips 

in an 8x8 pan. You want them all going vertical and 

slightly overlapping for the first layer. Spread a layer of 

the vegan meat over the zucchini and then top with a 

layer of tomatoes. Spread the vegan cheese over the 

tomatoes.

6. For the next layer place the zucchini horizontally and 

then repeat the previous steps.

7. Top with any extra Zesty Pizza SuperMix, tomatoes, 

and fresh basil. 

Serve and enjoy!