Heirloom Tomato Lasagna

Name: Heirloom Tomato Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup soaked macadamias; 1/4 cup water; 2 teaspoons nutritional yeast; 1/2 teaspoons lemon juice; 1/4 teaspoons salt; Combine everything in a blender until completely smooth.; 1 cup basil leaves; 1/4 cup spinach leaves; 1/4 cup pistachios; 1/4 teaspoon sea salt; 1/2 teaspoon lemon juice; pinch freshly ground pepper; 2 tablespoons extra virgin olive oil; Place the pesto ingredients, except olive oil, in a food processor and pulse until well combined but still slightly chunky.; Maintaining texture is important.; Gradually stream in the olive oil while the food processor is running.; RED PEPPER MARINARA; 1/2 cup soaked sun-dried tomatoes (soaked for 4-5 hours); 1 medium tomato, deseeded and roughly chopped; 1 tablespoon minced shallot; 1 teaspoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoons red chili flakes; 1/2 red bell pepper, seeded and chopped; 2 teaspoons olive oil; Squeeze out excess water from sun dried tomatoes. Process everything in food processor, except the olive oil. Once ingredients have been well combined, gradually stream in the olive oil while the food processor is running.; 1 cup olive oil; 1/4 cup spinach leaves; 1/4 cup basil leaves (or herb of choice); pinch salt