2 cups raw pignoli (pine) nuts
1 tsp sea salt
2 Tbsp lemon juice
6 Tbsp filtered water
2 Tbsp nutritional yeast
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.
For the tomato sauce:
2 cups sun-dried tomatoes, soaked for 2 hours or more
1 small to medium tomato, diced
¼ small onion, chopped
2 Tbsp lemon juice
¼ cup extra-virgin olive oil
1 Tbsp plus 1 tsp agave nectar
2 tsp 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.
For the basil-pistachio pesto:
2 cups basil leaves, packed
½ cup pistachios
¼ cup plus 2 Tbsp extra-virgin olive oil
1 tsp sea salt
pinch of freshly ground black pepper
Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.
For the assembly:
2 medium zucchini, ends trimmed
2 Tbsp extra-virgin olive oil
1 Tbsp fresh oregano, finely chopped
1 Tbsp fresh thyme
Pinch of sea salt
Pinch of freshly ground black pepper
3 medium, green zebra tomatoes (or other heirloom variety), cut in half and then slice
Whole basil leaves for garnish
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, oregano, thyme, salt, and pepper.
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.
Alternately, to make individual servings, place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shape. Spread tomato sauce over the zucchini, top with small dollops of “ricotta” and pesto and a few small tomato slices. Repeat twice more. Garnish with basil leaves. Any leftover lasagna, whether made in a tray or individually, will taste great if kept in the refrigerator for a least a day or more, but it won’t look as good (which doesn’t matter if you’re standing by yourself and eating it directly from the refrigerator, as we’ve been known to do at home.)
Recipe Archives
All of the recipes that have been featured in our newsletters are sorted below by the type of recipe. Select the recipe that you would like to view, and click the "Go" button next to your selection:
