Zucchini Lasagna
Serves 1 -4
This is such a satisfying meal during Week 1.
It’s a fairly easy recipes but it does take some time (at least 2 hours of prep), but believe me, it is WELL WORTH IT!
There are so many versions of this recipe. I pulled this one together from several different sources and tweaked it a bit to my own taste. I’ve provided links to several different versions down below for you to peruse through.
Ingredient
Lemon-Pignoli “Ricotta”
2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (available in health food stores)
1 teaspoon sea salt
6 tablespoons water, divided
Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1⁄4 small onion, chopped
2 tablespoons lemon juice
1⁄4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes
Walnut Meat Layer
1 cup raw walnuts, soaked for at least 1 hour
1⁄2 cup sun-dried tomatoes, soaked for at least 1 hour
1 tablespoon white or brown miso
1 tablespoon tamari
1 teaspoon freshly squeezed lemon juice
2 teaspoons sea salt
Pinch hot-pepper flakes
Basil-Pistachio Pesto
2 cups packed basil leaves
1⁄2 cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper
Lasagna
4 zucchini (approx. 6” in length), ends trimmed
3 medium tomatoes such as green-zebra or other heirloom variety
Approx.1 tablespoon finely chopped fresh oregano
Approx. 1 tablespoon fresh thyme leaves
Wilted Spinach
9 oz. spinach
1/4 tsp. salt
Garnish
Basil Leaves
Diced tomatoes
Nutritional Yeast
Preparation:
In four separate containers, begin soaking the pine nuts, walnuts, the 2 cups and the 1/2 cup of sun-dried tomatoes in filtered water.
While the ingredients are soaking start gathering and prepping the remaining ingredients for the lasagna.
Basil-Pistachio Pesto
Place all ingredients in a blender or food processor and process until smooth. Place into a bowl and cover or scoop into a zip-lock bag (or frosting bag), seal and set aside.
Wilted Spinach
Combine salt and spinach in a bowl. Massage until the spinach wilts down and gives off most of its liquid. Drain off any excess liquid. Cover and set aside.
Lemon-Pignoli “Ricotta”
After the 1 hour soak, drain and rinse the pine nuts and discard the soaking water. Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor or high-speed blender, and blend until thoroughly combined. With the blender running gradually add the 6 tablespoons of water, one at a time, until the texture becomes fluffy, like ricotta. Place into a bowl and cover or scoop into a zip-lock bag (or frosting bag), seal and set aside.
Meat Layer
After the 1 hour soak, drain and rinse the walnuts and discard the soaking water. Place all ingredients in a blender or food processor, and pulse until a chunky mixture is formed. Place in a bowl, cover and set aside.
Tomato Sauce
After the 2 hour soak, drain the 2 cups of sun-dried tomatoes and discard the soaking water. Place all ingredients in a blender or food processor and process until smooth. Place in a bowl, cover and set aside.
Lasagna
NOTE: One zucchini should yield enough slices to make 1 portion of lasagna, so if you are only going to make one or two portion, do not prep the remaining zucchinis.
Trim the ends off of the zucchinis. Cut each zucchini in half, crosswise. Using a mandolin or vegetable peeler, shave the zucchini lengthwise into very thin slices. Place the strips onto a plate covered with a paper towel and set aside.
Thinly slice the tomatoes and place on a plate covered with a paper towel and set aside.
Assembly (see photos below for example)
Gather the plate(s).
Place 4 strips of zucchini on a plate, slightly overlapping.
On top of this, spoon a layer of the tomato sauce, then the cheese, the walnut meat layer and finally the pesto and then spinach on top. If using zip-lock bags or frosting bags for the cheese and basil, gently squeeze the bags to dispense each ingredient in a zig-zag or dotted pattern.
Place two thin slices of tomatoes on top of this and sprinkle a few pinches of the oregano and thyme.
As we did at the start, put a layer of slightly overlapping zucchini strips on top of the tomato slices.
Repeat the previous steps for the filling ingredients, along with the tomatoes, spices and a final layer of zucchini.
Garnish with a swirl of cheese, some diced tomatoes, a couple of turns of fresh cracked black pepper and some chiffonade of basil.
Enjoy!
The ingredients can be stored separately in the refrigerator for up to four days.
Here’s a list of links to other raw zucchini lasagna recipes: