Introduction: Zucchini and Tomato Lasagne With Basil Pistachio, Tomato Sauce, and Pignoli Ricotta

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This recipe can also be found at gardengirlrecipes.com.

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Ingredients

4 medium heirloom tomatoes, thinly sliced

2 cups raw pignoli (pine nuts), soaked for 1 hour or more

4 tbsp lemon juice, divided

2 tbsp nutritional yeast

4 tsp sea salt, divided

4 tbsp water

2 cups sun-dried tomatoes, soaked for 2 hours or more

1 medium tomato, diced

¼ medium red onion, chopped

¼ cup + 8-9 tbsp olive oil, divided

4 tsp agave

pinch of chili flakes

2 cups packed basil leaves (about 35-40 grams)

½ cup raw pistachios

pinch of black pepper

3-4 large zucchini, ends trimmed and cut into 3-inch thin slices

1 tbsp finely chopped fresh oregano

1 tbsp fresh thyme leaves

Step 1: Drain Pine Nuts

Drain the pine nuts.

Step 2: Prepare Pignoli (Pine Nuts) Ricotta

Place the pine nuts in a food processor along with 2 tbsp lemon juice, nutritional yeast, 1 tsp sea salt, and 4 tbsp water ingredients for the pignoli ricotta. Pulse lightly until the texture becomes fluffy like ricotta. Place in a small bowl and set aside.

Step 3: Drain Sun Dried Tomatoes

Drain the sun dried tomatoes and squeeze out all the juices.

Step 4: Prepare Tomato Sauce

Place the sun-dried tomatoes in a food processor along with the diced tomato, red onion, 2 tbsp lemon juice, olive oil, agave, 2 tsp sea salt, and a pinch of chili flakes for the tomato sauce and combine until smooth. Place in a small bowl and set aside.

Step 5: Prepare Basil Pistachio Pesto

Wipe the food processor and place the basil leaves, pistachios, 6 tbsp olive oil, 1 tsp sea salt, and a pinch of black pepper for the basil-pistachio pesto. Mix until well combined. Place in a small bowl and set aside.

Step 6: Marinate Zucchini

Toss the zucchini slices with 2-3 tablespoons of olive oil, the fresh oregano, fresh thyme, and a pinch of salt, and pepper.

Step 7: Assemble Lasagne

To assemble, line a couple layers of zucchini slices on a plate, slightly overlapping. Spread a heaping teaspoon of the tomato sauce over the zucchini slices. Then top with a heaping teaspoon of the ricotta followed by a heaping teaspoon of the pesto. Top with a heirloom tomato slice and repeat starting from the zucchini slices making 2 more layers.