Monday, January 27, 2014 Zucchini & Tomato Raw Lasagna

Meatless Monday! (That's a thing, right?) I was inspired by a Goop recipe and the unique idea of a raw lasagna, but I love real ricotta too much to make a substitute. I also altered the pesto, I chose walnuts and pine nuts because I already had them on hand, however the pistachio pesto in the original recipe sounds wonderful. The dish is colorful and light while the creamy ricotta adds a richness to the dish. You could always forego the meatless option and layer in some Prosciutto or thinly sliced Salami. Happy Monday!

makes 4

Sun-Dried Tomato Ricotta
1/2 Cup Sun-Dried Tomatoes
1 Cup Ricotta
Pinch of Sea Salt & Pepper
Pinch of Hot Pepper Flakes

Walnut & Pine Nut Pesto
2 Cups Basil Leaves
¼  Cup Pine Nuts
¼  Cup Walnuts
1 Garlic Clove
¼  Cup plus 2 Tbsp Olive Oil
1 tsp Sea Salt
Pinch of Black Pepper

'Lasagna' Assembly
2-3 Medium Zucchini, Sliced as Instructed Below
3 Medium heirloom Tomatoes, Sliced
2 Tbsp Olive Oil
Pinch of Sea Salt & Pepper

Sun-Dried Tomato Ricotta, Place the ricotta ingredients in a food processor and blend until well combined  and set aside.

Walnut & Pine Nut Pesto,  Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

'Lasagna' Assembly, Cut the Zucchini crosswise in half, or into 3-inch lengths. Using a mandolin or vegetable peeler, cut the Zucchini lengthwise into very thin slices. In a medium bowl, toss the zucchini slices with the olive oil, salt, and pepper.

Place about 3 zucchini slices side-by-side, slightly overlapping, in the center of each serving plate to make a square shape. Sundried Tomato Ricotta over the Zucchini, top with small dollops of the Pesto add Tomato slices. Repeat twice more.

Happy Cooking!

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