Emily's Rawsagne

Emily's Rawsagne (Raw Lasagne)

Marinara:
1 cup sun dried tomatoes
4 Roma-style fresh tomatoes
12 cherry tomatoes
4-6 cloves fresh garlic
1 Tbsp nama shoyu (soy sauce)
1/2 onion
2 Tbsp olive oil
2 Tbsp raw agave nectar (or maple syrup)
juice of one lemon
4 Tbsp fresh basil
2 Tbsp mixed italian seasonings (rosemary, thyme, oregano, etc)
Mix all in food processor. Set aside.

Mushrooms:
3 cups sliced mushrooms, any mixture
1/4 cup nama shoyu
2 cloves garlic, finely chopped
Mix in bowl. Set aside.

Herb Cheese:
1 cup raw cashew butter
1 Tbsp onion
1/2 lemon juice
1 1/2 Tbsp nutritional yeast
1/2 tsp sea salt
3 Tbsp mixed italian seasonings (basil, rosemary, thyme, oregano, etc)
Water
Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."

1/4 cup olive oil
salt & pepper to taste
1/2 package spinach
Toss in bowl. Set aside.

1 cup sweet corn kernels (cut from the cob)
4 zucchini, sliced into long, thin strips (with box cutter or vegetable peeler)

Assembly:
Line a 9X9 cake pan with plastic wrap, allowing and overhand on the sides. Arrange a layer of zucchini "noodles", covering the entire bottom. Layer on top, in the following order: layer of half of mushrooms, half of the herb cheese, a layer of half spinach, half marinara sauce, half of the corn kernels. Repeat. Top with final layer of zucchini noodles. Refridgerate atleast one hour to solidify and allow flavors to mingle.