Introduction: Zucchini and Tomato Lasagne With Basil Pistachio, Tomato Sauce, and Pignoli Ricotta
This is an entry in the
Gluten Free Challenge
This recipe can also be found at gardengirlrecipes.com.
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.
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have you used any other type of nut? pine nuts are SO expensive
I have not tried making it with any other nut... however, if I ran out of pine nuts, I would try using blanched almonds that have been soaked in water for a few hours (to soften them up)...