Rawsagna

For the noodles: Put sliced zucchini on a plate and allow them to rest on the counter at room temperature. For the ricotta : Put all of the ricotta ingredients (except the water) in a blender or food processor and pulse a few times until incorporated. Blend in the water until mixture is slightly fluffy; you may not use all of the water, or you may need a little more to achieve the consistency. For the tomato sauce: Mix all of the tomato sauce ingredients together in a blender or food processor until smooth. Set aside. For the pesto: Place ingredients into a food processor and blend until well combined but still chunky. Taste and season, if necessary, with additional sea salt . To assemble: Put 2 to 3 zucchini slices on a plate, overlapping one on top of another. Gently spread the ricotta over the zucchini , covering the entire surface. Repeat the same process with the tomato sauce, and then the pesto . Sandwich the purees with another 2 to 3 slices of zucchini, and then gently press down. In the center of the second layer of zucchini, spread a small amount of each puree, one on top of the other, like previously executed. Put a basil leaf in the center of the purees as a garnish . Serve at room temperature.