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Zucchini and Heirloom Tomato Lasagna

Zucchini and Heirloom Tomato Lasagna

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 cups packed 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

  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.

Note

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

Nutrition Information

Per serving: 445 kcal cal., 39.5 g fat (4 g sat. fat), 668 mg sodium, 5 g fiber, 10 g pro., 61 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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