Description
Layers of zucchini, vibrant pesto, and creamy ricotta create a satisfyingly fresh lasagna. Perfect for a light summer meal.
Ingredients
Units
Scale
- 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