Comparing Raw Lasagna recipes

We wanted to compare the living lasagna and fully raw Kristina's lasagna. Kristina's has less fat, because no oil and about  1/4 of the nuts are used. It has no sodium from the liquid aminos/raw soy. It is easier because there are fewer steps but does it taste as good as the Living Lasagna from Rawguru?

Here is Fully Raw Kristina video of lasagna at  http://www.youtube.com/watch?v=8ixX1Cix7ks&feature=em-subs_digest

The ingredients are as follows:
5-7 zucchini (noodles)

food process
1-2 cups parsley
3 cups arugula
1 bunch of cilantro
1-2 green  onions
1 bunch spinach
3-4 swiss chard leaves de-stem

sauce:
3-4 cups (we only added 3 cups because we added the sun dried tomatoes) cherry tomatoes
stems of swiss chard
oregano, thyme, dill, basil...
(we added:
2 cups of sun dried tomatoes soaked for 6 hours because we know how much flavor they add to the sauce
1 clove of garlic
and 3 pitted dates)
blend

(in the future, we may use the living lasagna's tomato sauce instead because it TASTES SO GOOD!
Tomato Sauce
2 cups sun dried tomatoes soaked for 6 hrs. 
7 roma tomatoes
4 garlic cloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil
2 tbs. lemon juice
2 tsp. dried basil
1-2 tsp. dried oregano
1/2 tsp. dried thyme
1 tbs. agave nectar or 3 pitted dates)

pine nut cream
1-2 zucchini
1/2-1 cup pine nut
1 clove of garlic
food processor
(this cheeze is so much easier and tastes wonderful. I did peel the zucchini first so it wasn't a green cheeze)

Living Lasagna IS delicious but difficult to make. When we do make it we make a double recipe and freeze it.

http://www.rawguru.com/recipe13.html

The verdict is combine these two recipes. The next time we make it we will use the fully raw cheeze and green mix, with the living lasagna sauce and marinaded peppers, mushrooms, and onions.