Basil Seed Bed

Ingredients:

For the "Noodles":

2 large zucchinis, sliced thinly lengthwise

For the Ricotta:

1 1/2 cups raw cashews, soaked for 4 hours and drained

1 tablespoon nutritional yeast

1 garlic clove

Juice of 1 lemon

Salt and pepper to taste

For the Pesto:

2 cups fresh basil leaves

1/2 cup pine nuts

1/4 cup extra-virgin olive oil

2 garlic cloves

Salt to taste

For the Marinara Sauce:

2 cups sun-dried tomatoes, soaked for 30 minutes

1 ripe tomato, diced

1 garlic clove

1 teaspoon dried oregano

Salt and pepper to taste

For the Filling and Topping:

1 cup shredded or sliced carrots

1 cup spinach leaves, chopped

2 cups mixed microgreens (e.g., radish, arugula, beetroot, or broccoli microgreens)

Optional garnishes: edible flowers, chopped nuts, avocado slices

Instructions:

1. Prepare the "noodles" by slicing zucchinis thinly with a mandoline slicer or a sharp knife. Set aside.
2. Make the ricotta by blending soaked cashews, nutritional yeast, garlic, lemon juice, salt, and pepper in a food processor until smooth and creamy. Adjust seasoning to taste. Set aside.
3. For the pesto, blend the basil leaves, pine nuts, olive oil, garlic, and salt in a food processor until smooth but still with some texture. Set aside.
4. Create the marinara sauce by blending the sun-dried tomatoes, fresh tomato, garlic, oregano, salt, and pepper in a food processor until smooth.
5. Assemble the lasagna by laying down a layer of zucchini slices. Spread a layer of cashew ricotta over the zucchini noodles.
6. Add a layer of shredded carrots and chopped spinach over the ricotta.
7. Spread a layer of pesto on top of the greens.
8. Place another layer of zucchini slices on top and repeat the layering process until all components are used up, finishing with a layer of zucchini.
9. Top the final layer of zucchini with the marinara sauce, then carefully arrange a generous amount of microgreens on top.
10. Garnish with edible flowers, chopped nuts, or avocado slices if desired.
11. Let the lasagna sit for about 30 minutes to allow the flavors to meld together before serving.

Enjoy your raw microgreen lasagna as a light, nutritious meal that’s as pleasing to the eye as it is to the palate!