Fresh Trio Lasagna
Fresh Trio Lasagna This is an amazingly tasty meal. As my friend says, it is “good for good,” meaning raw or not, she would order this at any restaurant. With three sauces and three vegetable layers, this trio lasagna will rock your senses.
Pine Nut “Ricotta” Ingredients 2 cups raw pignoli or pine nuts, soaked in water for at least 1 hour 2 tablespoons lemon juice 2 tablespoons nutritional yeast 1 teaspoon sea salt
Directions Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor. Pulse a few times until thoroughly combined. Gradually add 6 tablespoons water and pulse until the texture becomes fluffy, like ricotta.
Tomato Sauce Ingredients 2 cups 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 ½–1 teaspoon sea salt Pinch hot-pepper flakes
Directions Place all ingredients in a blender, and process until smooth.
Pesto Ingredients 2 cups packed basil leaves ½ cup raw walnuts 1 garlic clove ¼ cup extra-virgin olive oil ½ teaspoon sea salt, or to taste Pinch freshly ground black pepper
Directions Place all ingredients in a blender and process until smooth.
Lasagna Ingredients 2–3 medium zucchini, ends trimmed 2–3 medium heirloom tomatoes 1–2 cups baby spinach leaves 2 tablespoons extra-virgin olive oil
Directions Using a sharp knife or vegetable peeler, slice or shave zucchini lengthwise into very thin slices. Slice the tomatoes into thin slices. Line the bottom of a 9-by-9 inch baking dish with a layer of zucchini slices. Drizzle zucchini lightly with olive oil and spread a layer of the tomato sauce over it. Add a layer of tomato slices and top with small dollops of the “ricotta.” Add another layer of zucchini and repeat twice more with the tomato sauce, ricotta, and tomato slices. Top with a solid layer of pesto. (Or place layers in any order you wish.) Serve immediately or cover and let sit at room temperature for a few hours.
Pine Nut “Ricotta” Ingredients 2 cups raw pignoli or pine nuts, soaked in water for at least 1 hour 2 tablespoons lemon juice 2 tablespoons nutritional yeast 1 teaspoon sea salt
Directions Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor. Pulse a few times until thoroughly combined. Gradually add 6 tablespoons water and pulse until the texture becomes fluffy, like ricotta.
Tomato Sauce Ingredients 2 cups 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 ½–1 teaspoon sea salt Pinch hot-pepper flakes
Directions Place all ingredients in a blender, and process until smooth.
Pesto Ingredients 2 cups packed basil leaves ½ cup raw walnuts 1 garlic clove ¼ cup extra-virgin olive oil ½ teaspoon sea salt, or to taste Pinch freshly ground black pepper
Directions Place all ingredients in a blender and process until smooth.
Lasagna Ingredients 2–3 medium zucchini, ends trimmed 2–3 medium heirloom tomatoes 1–2 cups baby spinach leaves 2 tablespoons extra-virgin olive oil
Directions Using a sharp knife or vegetable peeler, slice or shave zucchini lengthwise into very thin slices. Slice the tomatoes into thin slices. Line the bottom of a 9-by-9 inch baking dish with a layer of zucchini slices. Drizzle zucchini lightly with olive oil and spread a layer of the tomato sauce over it. Add a layer of tomato slices and top with small dollops of the “ricotta.” Add another layer of zucchini and repeat twice more with the tomato sauce, ricotta, and tomato slices. Top with a solid layer of pesto. (Or place layers in any order you wish.) Serve immediately or cover and let sit at room temperature for a few hours.
