Raw Zucchini Lasagna

This was, actually, delicious. Doesn't beat the cooked version with actual cheese, of course. But a chubby girl's gotta do what a chubby girl's gotta do to become slighly less chubby. -_-*

I think the reason I enjoyed this is because there is a lot of hidden fats in there. Haha. I am SO BAD at this diet.

Started off by making rather thick slices of zucchini from boyfriend's garden (they just keep COMING! It's like the zucchini-pocalypse, I swear --- oh yes, and I'm totally copyrighting that term.), slices of a yellow-orangish heirloom tomato, some sliced crimini mushrooms, and a handful of fresh spinach. I kept layering them, adding a new sauce to each layer.

Awful. Photos. Sorry. @_@

SAUCE 1: PESTO
Thrown in the food processor:
-Handful of raw almonds
-Handful of fresh parsley
-Handful of fresh basil
-Several large glugs of cold-pressed olive oil
-S&P
-1 large clove garlic
-Glug of lemon juice

SAUCE 2: MARINARA
Thrown in the food processor:
-1 large red Heirloom tomato, roughly sliced
-1 clove garlic
-S&P
-A few slices of orange bell pepper from the garden
-Some fresh leaves of basil
-Some fresh leaves of parsley
-About a teaspoon of raw honey
-Several large shakes of dried basil & oregano

I guess cutting the zucchini thinner may
help with the cutting problem?

SAUCE 3: CHEESE
Thrown in the food processor:
-Handful of raw cashews
-A few tablespoons of Nutritional Yeast (not raw I guess; oh well)
-Scant amounts of coconut oil
-S&P
-(Next time, totally going to add some almond milk or coconut milk)

And there you have it!

It was good, but actually pretty hard to eat. It doesn't "cut" like a normal piece of lasagna, so you just sort of end up eating it like a messy salad. I tried to cut into it several times, and the whole damn thing slipped off the plate at least twice!

Oh --- and the first few bites I took were room temperature/cold, but when I heated it slightly in the microwave the flavors really came out more.