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

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

Gluten Free Challenge

This is an entry in the
Gluten Free Challenge

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.

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Tips

1 Questions

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)...

Comments

That looks amazing and fairly low carb. My only question: what's the best way to eat it? A minor point - I'm not so delicate that I wouldn't be able to figure it out. And some of the components would be great in other contexts, too! Great job!