Matthew Kenney’s plant-based restaurant at Ovolo Woolloomooloo in Sydney has a menu that doesn’t apologize for what it isn’t. This lasagna uses thin-sliced zucchini instead of pasta, pistachio pesto in place of dairy-based sauces, and macadamia ricotta that’s better than it sounds on paper. It’s a dish that rewards careful prep work: even zucchini slices, a marinara that’s properly reduced, ricotta that’s been seasoned correctly.
The sun-dried tomatoes in the marinara are what give it body and intensity. Roma tomatoes alone would be too thin. Roasting the heirloom tomatoes before layering concentrates their flavor significantly. Take that step seriously.
No pasta layer means no starch to hold things together, so the assembly has to be methodical. Press each layer lightly. A mandoline for the zucchini is essential equipment here; hand-slicing gives uneven layers that fall apart on the plate. 
How to Make Vegan Lasagna with Chef Matthew Kenney
Zucchini prep
Mandoline, thin setting. Salt the slices lightly and let them sit for fifteen minutes, then pat dry. Wet zucchini makes the whole thing watery. Don’t skip the drying step.
The pistachio pesto
Blend the pistachios to near-powder before adding anything wet. The spinach and ice water keep it green and cool. Stream the olive oil in slowly; rush it and you get a broken, oily paste instead of a smooth sauce.
Macadamia ricotta
Cashews work as a substitute if macadamias are unavailable. Season it properly before assembling; bland ricotta makes every layer taste flat. Lemon juice and salt, tasted and adjusted.
Vegan Lasagna with Chef Matthew Kenney – Alibi, SYDNEY
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Layers of zucchini, vibrant pesto, and creamy ricotta create a satisfyingly fresh lasagna. Perfect for a light summer meal.
Ingredients
- 3 medium Zucchini
- 4 Heirloom Tomatoes
- Olive oil
- Sea salt
- Thyme
- Oregano
- Basil leaves
- 1/2 cups (118 ml) Pistachio
- 1 teaspoon Salt
- 2 cups (473 ml) Spinach
- 1/2 cups (118 ml) iced water
- 2 cups (473 ml) Basil
- 1/2 cups (118 ml) Olive Oil
- 2 cups (473 ml) Roma tomatoes
- 2 cups (473 ml) sun-dried tomatoes
- 1/2 cups (118 ml) basil leaves
- 1/2 cups (118 ml) olive oil
- 1/4 cups (59 ml) lemon juice
- 1/2 tablespoons fresh thyme
- 1 tablespoons agave
- 1 teaspoon salt
- 1/2 teaspoon chilli flakes
- 2 cups (473 ml) Macadamias
- 1 cups (237 ml) Water
- 2 Tablespoon Nutritional Yeast
- 2 Tablespoons Lemon Juice
- 1/2 of a Lemons Zest
- 1 teaspoon Salt
Instructions
- Pistachio Pesto
- Combine pistachios and salt in a food processor and blend until almost a powder. Add spinach and ice water; pulse until combined. Add basil and pulse until combined. Let the food processor run briefly while slowly streaming in olive oil.
- Marinara Sauce
- Add Roma tomatoes to a food processor and pulse until broken down. Combine all remaining ingredients in a food processor and puree until smooth.
- Macadamia Ricotta
- Combine all ingredients in a food processor until completely smooth and chill in the refrigerator.
- To make the lasagna:
- Using a mandoline, shave zucchini lengthwise into very thin slices, then cut into 3 1/2-inch lengths. Lightly brush the zucchini with olive oil and season with sea salt, fresh thyme, and oregano.
- Cut the tomatoes in half, and then each half into thin slices.
- Spoon dollops of tomato sauce, ricotta, and pesto, using 1/3 of each.
- Layer 3 pieces of seasoned zucchini in a square. Repeat twice more with tomato sauce, pesto, ricotta, tomato slices, and herbs.
- Serve immediately, garnished with basil.
Notes
- For optimal zucchini slicing, use a mandoline slicer for even, thin layers.
- If you don’t have macadamia nuts, you can substitute cashews or almonds for the ricotta.
- To enhance the flavor, roast the heirloom tomatoes before layering them in the lasagna.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10
- Sodium: 500
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 0 mg
Frequently Asked Questions
Do I need a dehydrator to make this vegan lasagna?
No dehydrator is required. The zucchini and tomatoes are layered raw or lightly prepared, and the dish relies on the sauces and pesto rather than dehydrated components.
Can I substitute the pistachios in the pesto?
Pine nuts or raw cashews are reasonable swaps and will give a similarly creamy texture. The flavor will be milder and less rich without pistachios.
How thin should I slice the zucchini for the lasagna layers?
Aim for slices around 2-3mm thick so they are pliable enough to layer without breaking. A mandoline makes this much easier than a knife.
Can this lasagna be made a day in advance?
Yes, it holds well refrigerated overnight and some cooks prefer it after resting, as the layers firm up. Cover tightly to prevent the top from drying out.
