Raw Lasagne Rolls

A delicious blend of rich flavors come together in this dish. I have been searching for a really good marinara for zucchini pasta and had yet to make a Raw Lasagne that I really liked. This just ended up with so many flavors it became a "gourmet" dish for us.
You need:
3 Zucchini, sliced thinly into long strips
1-2 T Lemon Juice
1-2 T Olive Oil
Raw Marinara Sauce
Spinach and Walnut Pesto
Cashew "Cottage Cheese"
Almond and Walnut "Sausage"
The Zucchini:  Thinly slice zucchini setting on a plate, then combine oil and lemon in a small bowl. Dip a pastry brush into lemon mixture and lightly coat the zucchini. After lightly coated set each strip onto a dehydrating tray and begin dehydrating at 118 while you make the sauces.
Marinara Sauce: In the Blender.
1 C Sun dried Tomatoes, soak or chop small
4-5 Sun Dates (Soak or smash in 1/4-1/2 C warm water), pitted
1/4 C Olive Oil
1 small Garlic, pressed
1/4 C Lemon, Juiced
1 tsp dried Parsley
1/2 tsp. dried Oregano
1/4 tsp Sea Salt
Blend all, including date water until smooth. Add more water if needed. It's ok if the tomatoes and dates don't completely blend, it adds texture. Pour into a bowl and set aside.
Rinse out the blender and get ready to make the...
Spinach and Walnut Pesto
3 C Spinach
1/3 C Olive Oil
1/2 C Walnuts
1/8 C Lemon, juiced
1-2 Garlic, pressed
Pulse until a thick sauce is formed, it does not have to be creamed. Pour into a bowl and set aside.
Rinse out the blender and make...
Cashew "Cottage Cheese"
*This recipe makes more "cheese" than the rest of the ingredients. If you don't want a lot, cut recipe in half.
2 C Cashews
1/2 C Water
1 T Nutritional Yeast
1-2 T Lemon, juiced
1/2 tsp Sea Salt
Blend until a cottage cheese texture is achieved, add more water if needed. Again not going for a real creamy sauce on this one. Set aside in a bowl.
Rinse and dry the blender.
Almond and Walnut "Sausage" 
*This is so good! You could add it to Raw Pizza or anywhere you wanted a "meaty" texture or flavor.
1 C Almonds
1 C Walnuts (pecans may work)
1/2 tsp dried Oregano
1/2 tsp dried Parsley
3 T Nama Shoyu
1/4 tsp Sea Salt
1/8 tsp Black Pepper
Pulse in the blender until the mixture is almost sticking together, add a little water if you want it to be chunkier.
Pour into a bowl.
The Lasagne Rolls:
Turn off the dehydrator and leave the zucchini strips on them. They should be slightly softened by now.
To assemble make a  layer of Marinara, cheese, pesto, topped with "sausage" on one end of the zucchini. Then roll the end with nothing on it over the top and tuck under.
*Or layer on entire slice of zucchini and eat it like a pizza.
*Another option would be to make it into an actual lasagne style and add sliced tomatoes
Eat Right away, or best if dehydrated another 1/2-1 hour. The longer it's dehydrated the softer the zucchini and crunchier the "sausage."
I hope you enjoy this as much as we did!