Zucchini & Tomato Lasagna
 
Prep time
Total time
 
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:
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
  1. 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.
  2. 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.
  3. Place the pesto ingredients in the food processor and blend until well combined but still slightly chunky.
  4. 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.
  5. 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/