This delicious raw lasagna is the perfect summer dish! Fresh tomatoes and basil, pine nut ricotta, sun-dried tomato sauce, and basil pistachio pesto are the perfect combination!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Entree
Cuisine: Raw Vegan
Serves: 8-10
Ingredients
Ricotta
2 cups raw pine nuts or macadamia nuts, soaked 2+ hrs
2 T. lemon juice
2 T. nutritional yeast
1 tsp. sea salt
6 T. filtered water
Tomato Sauce
2 cups sun-dried tomatoes, soaked 2+ hrs
1 small to medium tomato, chopped
1 small shallot or ¼ small onion, chopped
2 T. lemon juice
¼ cup filtered water
1 T. + 1 tsp. agave
Pinch hot pepper flakes
Salt to taste
Basil-pistachio Pesto
2 cups packed basil leaves
½ cup pistachios
½ large avocado
½ tsp. sea salt, plus more to taste
2 T. lemon juice
Freshly ground black pepper
For the Assembly
3 medium zucchini, ends trimmed
3 medium tomatoes, preferably heirloom
Whole basil leaves and reduced balsamic vinegar for garnish
Instructions
Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add water until the mixture is fluffy, like ricotta. Transfer to a bowl and rinse food processor.
To make the tomato sauce, drain as much of the water out of the sun-dried tomatoes as you can and add them to the food processor with the rest of the tomato sauce ingredients. Blend until smooth, then transfer to a bowl and rinse the food processor again.
Place the pesto ingredients in the food processor and blend until well combined but still slightly chunky.
Cut the zucchini into 3-inch lengths and cut it into very thin slices using a mandolin or peeler. Slice tomatoes about ¼-inch thick.
To assemble, begin by slightly overlapping 3 zucchini slices on a plate to create a square. Spread tomato sauce over the zucchini, then pesto, then a few dollops of ricotta. Top with a large tomato slice (or a few small ones), then repeat the process once more, starting with more zucchini slices. Finish after the second layer of tomato, then garnish with fresh basil, cracked black pepper, and a drizzle of reduced balsamic vinegar, if desired.
Notes
If you would rather make one large lasagna, start by lining a 9x13 baking dish with zucchini slices and continue as described in step 5.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/07/05/zucchini-tomato-lasagna/