Zucchini and Green Zebra Tomato Lasagna

Serves 6

Stella

Jeannie Wall’s favourite recipe

ingredients

3 medium zucchini, ends trimmed
2 Tbl extra virgin olive oil
1 Tbl finely chopped fresh oregano
1 Tbl fresh thyme
pinch of sea salt
pinch of freshly ground pepper
3 medium green zebra tomatoes (or other heirloom variety), cut in half and then sliced
Whole basil leaves for garnish
Pignoli “Ricotta” (ingredients below)
Tomato Sauce (ingredients below)
Basil-Pistachio Pesto (ingredients below)
For the Pignoli “Ricotta”:

Pignoli “Ricotta”:

2 cups raw pignoli (pine) nuts, soaked
for 1 hour or more
2 Tablespoons lemon juice
2 Tablespoons nutritional yeast
1 teaspoon sea salt
6 Tablespoons water
Directions:
Place the pignoli nuts, lemon juice, nutritional yeast , and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and process until the texture becomes fluffy, like ricotta.

Tomato Sauce:

2 cups sun-dried tomatoes, soaked for 2 hours or more
1 small to medium tomato, diced
1/4 small onion, chopped
2 Tablespoons lemon juice
1/4 cup extra-virgin-olive-oil
1 Tablespoon plus 1 teaspoon agave nectar
2 teaspoons sea salt
pinch of hot pepper flakes
Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to a Vita-mix or high-speed blender with the remaining ingredients and blend until smooth.

Basil-Pistachio Pesto:

2 cups packs basil leaves
1/2 cup pistachios
1/4 cup plus 2 Tablespoons extra-virgin-olive-oil
1 teaspoon sea salt
Pinch of freshly ground pepper
Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

1
1. Cut the zucchini crosswise in half, or into 3-inch lengths. Using a mandoline or vegetable peeler, cut the zucchini lengthwise into very thin slices. In a medium bowl, toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper.
2
2. Line the bottom of a 9 by 13-inch baking dish with a layer of zucchini slices, each one slightly overlapping another. spread about 1/3 of the tomato sauce over it and top with small dollops of “ricotta” and pesto, using about 1/3 of each, Layer on about 1/3 of the tomato slices. Add another layer of zucchini slices and repeat twice more with the tomato sauce, “ricotta”, pesto, and tomato slices. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil leaves.

Source: Matthew Kenny of Pure Food