Zucchini and Heirloom Tomato Lasagna
Zucchini and Heirloom Tomato Lasagna

Photo Credit

Sarma Melngailis

This Recipe

  • Serves: 8
  • Start to Finish: Less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 445
  • 668mg Sodium
  • 21g Carbs
  • 5g Fiber
  • 39.5g Fat
  • 4g Saturated Fat
  • 10g Protein
  • 61mg Calcium
  • 4mg Iron
445668mg21g5g39.5g10g4g

Raw and fresh, this lasagna features varying textures and flavors that’ll keep you coming back for more.

Ingredients:

  • For ricotta:
  • 2 cups raw pine nuts, soaked in water for at least 1 hour
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 6 tablespoons filtered water
  • For tomato sauce:
  • 2 cups sun-dried tomatoes, soaked in water for at least 2 hours
  • 1 small to medium tomato, diced
  • 1/4 small onion, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon agave nectar
  • 1 teaspoon sea salt
  • 1 pinch hot pepper flakes
  • For pesto:
  • 2 packed cups basil leaves
  • 1/2 cup pistachios
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 pinch freshly ground black pepper
  • For lasagna:
  • 3 zucchini, ends trimmed, cut in half crosswise and sliced thinly
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped oregano
  • 1 tablespoon thyme
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 3 heirloom tomatoes, cut in half and sliced
  • Whole basil leaves, for garnish

Directions:

Directions

1. To make ricotta, combine pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times until thoroughly blended. Gradually add water and process for 1 to 2 minutes until texture becomes fluffy like ricotta.
2. To make tomato sauce, squeeze and drain as much water out of sun-dried tomatoes as possible. Place in a food processor or high-speed blender with remaining ingredients and blend until smooth.
3. To make pesto, place all ingredients in a food processor and blend until well combined but still slightly chunky, about 2 to 3 minutes.
4. To assemble lasagna, toss zucchini with olive oil, oregano, thyme, salt, and pepper. Place 3 zucchini slices, slightly overlapping, in the center of each serving plate to make a square shape. Spread tomato sauce over zucchini, top with small dollops of ricotta and pesto, and add a few tomato slices. Repeat twice more, creating three layers in total per serving. Garnish with basil leaves.

Recipe provided by Sarma Melngailis, founder and owner of Pure Food and Wine and One Lucky Duck in New York City

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