Classic Raw Lasagna

1) Cut the zucchini in half and cut of the ends. Slice thin on the mandolin, but not so thin that it can hold up. It needs to be somewhat sturdy.
2) Lay on parchment paper and drizzle with olive oil and sift on sea salt. Let marinate.
3) Slice your tomato into at leas 6 slices. Dust with a bit of salt and set aside.
4) For the pesto, combine all ingredients in your food processor. Once the mixture is well combined place into a glass bowl and set aside.
5) For the ricotta, combine all ingredients in your food processor. If you need a bit more moisture, use water. Blend well until fairly smooth. Set aside.
Assembly:
1) Start with three of your zucchini noodles lay them flat on a plate, overlapping just a bit.
2) Then put on a slice of tomato, top with a basil leaf, a dab of pesto and a dab of ricotta, follow the same pattern again starting anew with the zucchini noodles.
3) Do this three times and then top with sauces and a nice sprig of basil.
Additional Tips
* I choose not to make a marinara for this dish, I felt the tomato already added enough flavor, however you can make a really easy marinara with sun dried tomato, olive oil, garlic salt, dates, and some fresh deseeded tomatoes. Just blend them all up and layer on with the other sauces.