Zucchini Lasagne Roll Ups (vegan, raw, gf)

There are several steps involved in this recipe, but its well worth it.  Perfect for a hot summer afternoon where turning on the oven is the last thing you want to do.

Zucchini Lasagne Roll Ups (vegan, raw, gf)
Serves 2
To make walnut bolognese
1 c walnuts
pinch of salt

Pulse walnut and salt in food processor until they reach the consistency of fine crumbs.  Set aside.

To make walnut hemp pesto
 3/4 c raw walnuts
1/2 c packed basil leaves
1/4 c hemp hearts
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
pinch salt

Puree all ingredients in food processor until it reaches consistency of a smooth paste.  Set aside.

To make tomato sauce
2 tomatos, chopped
1 garlic clove
2 tbsp sundried tomatoes
1 tbsp fresh onion
1/2 tsp fresh rosemary, chopped
salt and pepper to taste

Puree all ingredients in a food processor until smooth, set aside.

To make rawmesan

1 clove garlic
1/2 c raw pumpkin seeds, soaked 1+ h, drained
1/2 tsp salt

Pulse all ingredients in food processor until creamy with chunks, set aside.

To assemble
2 medium sized zucchinis sliced thin lengthwise (I used a mandoline)
1 c grated carrots

On a cutting board, lay out 4 zucchini slices, overlapping each by just under 1/4 inch.  Top with pesto, walnut bolognese, rawmesan and shredded carrots.  Roll up.  Transfer to dish carefully and top with more rawmesan and tomato sauce.
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