Yes it's served warm (not hot. Raw vegan lasagna by Cara Brotman

Pesto:
1/4 cup nutritional yeast
1/4 cup pine nuts
Juice and zest of 1/2 of half a lemon
1/4 teaspoon salt
About 1/4 cup extra virgin olive oil
To food processor add basil, garlic, nutritional yeast, pine nuts, lemon juice and salt in a food processor and pulse a few times until the ingredients create a paste, scraping down the sides of the bowl if needed.
With the food processor running, slowly pour the olive oil into the mixture. Stop and scrape the sides of food processor to ensure everything is incorporated. Give the pesto a taste and adjust the salt, if needed.
The pesto can be made with walnuts and almonds.
Adjust the amount of olive oil depending on how thick or thin you want it to be. Store in a glass jar in the refrigerator.
Depending on how thick or thin you want your pesto you may need to adjust the amount of olive oil.

Cheese:
1 1/2 cups peeled almonds or soaked cashews.
2 Tablespoons sea moss (optional but adds a great layer to the lasagna!)
3/4th cup water
juice of one lemon
pinch of salt
Add everything to blender and blend till creamy. Add a little more water at a time if not fully blending.

Marinara Sauce:
Roasting vegetables (and some fruits) adds such depth and flavor. Since we’re keeping this dish raw, dehydrating the tomatoes brought out just as much flavor and texture from them as roasting, but of course requiring much more time to achieve.

3 cups thinly sliced tomatoes or cherry tomatoes halved
3 cloves garlic
23 Tablespoons olive oil
sea salt

Combine all ingredients in a large bowl, mixing thoroughly to ensure all the tomatoes are evenly coated with oil. Spread them out on a dehydrator sheet, along with their juices, taking care to avoid spilling any during the transfer to the dehydrator. Dehydrate the mixture for 3 to 5 hours. You don’t want them to dry out completely. After dehydration, transfer the contents to a blender and pulse until you achieve your preferred consistency. I personally prefer my marinara sauce with a bit of texture.

Assembly
Select three of the largest zucchinis available. Begin by peeling them, then slice one side thinly with a mandolin or a knife, stopping when you reach the seeds. Rotate the zucchini and continue slicing the remaining three sides in the same manner, each time stopping at the seeds. Arrange the strips on a plate and lightly dust them with a small pinch of salt. This will help draw out moisture from the zucchini, making them more flexible and giving them a texture similar to traditional pasta. Gently massage the salt into the surface of the zucchini strips. Allow them to sit for 10 minutes. Next, start layering the lasagna by arranging the strips side by side until you have a width of three strips. Gently spread a thin layer of pesto over the zucchini strips. Then, delicately layer the mock cheese on top of the pesto, ensuring even coverage. Continue by adding another layer of zucchini strips, placed in an overlapping fashion, and repeat the layering process. Finish by topping it off with a generous layer of marinara sauce.

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