One Lucky Duck's Zucchini & Green Zebra Tomato Lasagne

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One Lucky Duck's Zucchini & Green Zebra Tomato Lasagne

Serving Size
6

PREP TIME

45 mins

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We like the vibrant color and tart flavor of green zebra tomatoes, an heirloom variety, for this dish from One Lucky Duck. Use the best quality sun dried tomatoes you can find (but not the kind packed in olive oil as this is most often not cold pressed). The brighter ones make for a redder sauce, which will add good, Italian-flag contrast to the dish. With basil pistachio pesto, tomato sauce and lemon-pignoli nuts.

Ingredients

Pignoli Ricotta:

  • 2 cup  pignoli nuts
  • 2 T  lemon juice
  • 2 T  nutritional yeast
  • 1 tsp  sea salt
  • 6 T  water

Tomato Sauce:
  • 2 cups  sun-dried tomatoes (soaked in water for 2 hours or more)
  • ½ cup  diced fresh tomato
  • ¼ cup  onion, chopped
  • 2 T  lemon juice
  • ¼ cup  cold pressed olive oil
  • 1 T plus 1 tsp  agave
  • 2 tsp  sea salt
  • Pinch hot pepper flakes
  • 2 tsp  chopped thyme
  • 2 tsp  chopped oregano

Basil-Pistachio Pesto:
  • 2 cups packed basil leaves
  • ½ cup raw pistachios
  • ¼ c+2 T cold pressed olive oil
  • 1 tsp sea salt
  • pinch of freshly ground black pepper

Lasagna:

  • 2 to 3 medium zucchini

  • 2 T cold pressed olive oil

  • 2 to 3 medium green zebra tomatoes (or other heirloom tomato)

  • 1 T finely chopped fresh oregano

  • 1 T fresh thyme leaves

  • whole basil leaves for garnish

Recipe Info

For the Pignoli Ricotta:

  1. Place half of the pignoli nuts with the lemon juice, nutritional yeast and salt in a food processor and pulse a few times until thoroughly combined. Add water gradually and process until the texture becomes fluffy, like ricotta. Place in a separate bowl, roughly chop by hand the remaining pine nuts and stir in.

For The Tomato Sauce: 

  1. Squeeze all the liquid out of the tomatoes very well!

  2. Place all of the above ingredients except for the herbs in a high-power blender and blend, but not too much, so still slightly chunky texture. Taste for seasoning, add herbs and pulse.

For the Basil-Pistachio Pesto:

  1. Place the above ingredients in a high-power blender and blend until smooth but still chunky.

For the Lasagna:

  1. Cut the ends off the zucchini and cut into 2 to 3” lengths. Slice each piece into very thin slices using a mandoline or a vegetable peeler. Just before assembling, toss in bowl w/ olive oil and the oregano, thyme and pinch of salt and pepper.

  2. Start layering. Add three layers of all ingredients, then the dish should be complete. Serve and enjoy.

  1. Recipe Credit: Raw Food Real World by Sarma Melngailis (Harper Collins, 2005)

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