Zucchini-and-Green-Zebra-Tomato Lasagne with Basil-Pistachio Pesto
Submitted by EMH on March 29, 2008 - 6:01pm
Recipe by Matthew Kenney of Pure Food and Wine
Ingredients:
Lemon-Pignoli “Ricotta”
2 cup Raw pignoli nuts, Soaked in water for at least 1 hour
2 tablespoon Lemon
juice
2 tablespoon nutritional yeast , Optional; available in health food stores
1 teaspoon Sea Salt
Tomato Sauce
2 cup Sun-dried tomatoes, Good quality
(dry-packed) - Soaked in water for at least 2 - 4 hours
1 Ripe Tomato, Medium size - diced
¼ Onion, Small size - chopped
2 tablespoon Lemon juice, Freshly
squeezed
¼ can Extra-Virgin Olive Oil
4 teaspoon Maple Syrup
2 teaspoon Sea Salt, Celtic
pinch Hot-pepper
flakes
Basil-Pistachio Pesto
2 cup Basil leaves, Packed
¼ cup Raw Pistachios
¼ cup Raw
Pistachios
6 tablespoon Extra-Virgin Olive Oil
1 teaspoon Sea Salt, Celtic - to taste
pinch Freshly Ground Black Pepper
"Lasagne"
3 Zucchini, Medium size - ends trimmed
3 Green-zebra Tomatoes - Medium, Or other Heirloom variety
2 tablespoon Extra-Virgin Olive Oil
1 tablespoon Fresh
Oregano - , Finely chopped
1 tablespoon Thyme leaves, Fresh
Preparation:
Cooking Instructions
Lemon-Pignoli “Ricotta”
Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce
Place all ingredients in a blender, and process until smooth.
Basil-Pistachio Pesto
Place all ingredients in a blender, and process until smooth.
Lasagne
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line
the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce,
pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.
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No responses to "Zucchini-and-Green-Zebra-Tomato Lasagne with Basil-Pistachio Pesto"
1.
I am thrilled to have found this recipe! I had it at the restaurant and thought it was fabulous. I was wondering though, in the recipe, 1/4 cup raw pistachios is listed twice, was that a typo?
Thanks!
2.
To all those who read this recipe - It was not my intention to try and mislead anyone concerning the Authorship of this or any other recipe I post in the future. My apologies in advance, as it was very very late when I posted the last recipes and inadvertently omitted the source.