Raw Lasagna

• 10kg zuchinni, sliced lengthwise on a mandoline
• 750g spinach
• 3kg of sliced tomatoes
• 2kg chopped yellow bell pepper
• 2kg Cashews
• 400ml Olive oil
• 150ml Apple Cider Vinegar
• 50g salt
• 5g ground black pepper
• 1kg sundried tomatoes
• 1700g beef tomatoes
• 1L water
• 500ml olive oil
• 150ml apple cider vinegar
• 20g fresh oregano
• 20g fresh thyme
• 5g ground pepper
• 150g red onion
• 1kg walnuts, roughly chopped

1. Prepare Cashew Creme Layer: Clean and cut yellow bell pepper into large pieces. Roughly chop half yellow pepper pieces in a food processor and put aside. Blend the rest yellow peppers and other ingredients until smooth. Mix the smooth blend with the chopped yellow peppers.
2. Prepare tomato and walnut sauce: In a large blender add tomatoes fill with water and add all other ingredient except for the sundried tomatoes and walnuts. Blend oh high for at least 1 minute. Add the sundried tomatoes and blend on high until smoothe. Pour sauce into a large mixing bowl. Chop the walnuts into rough chunks by hand or machine and add the walnuts to the sauce and mix by hand.
3. Assemble the raw lasagna:
4. From bottom to the top:
5. 1) Brush bottom of plastic lasagna tray with oil
6. 2) Layer of sliced courgettes
7. 3) Layer of cashew cream
8. 4) Layer of spinach mixed with a little olive oil
9. 5) Layer of sliced tomatoes
10. 6) Layer of sliced courgettes
11. 8) Layer of tomato and walnut sauce
12. 9) Layer of pesto
13. 10) Top layer of sliced courgettes - brush top layer of courgettes with olive oil.

zuchinni, spinach, tomatoes, yellow bell pepper, cashews, olive oil, apple cider vinegar, salt, ground black pepper, tomatoes, beef tomatoes, water, olive oil, apple cider vinegar, fresh oregano, thyme, ground pepper, red onion, walnuts

Taken from www.epicurious.com/recipes/member/views/raw-lasagna-52958261 (may not work)