Zucchini and Green Zebra Tomato Lasagne with Basil-Pistachio Pesto

I have made this dish many times over the last couple of years, sorry for waiting so long to share it with you! It is one of my faves!! And you can use each component on its own in other dishes as well 🙂 SO versatile and deelish! A total crowd pleaser – beautiful and amazing! Plus it has been one of their top sellers at the restaurant for years!

Zucchini and Green Zebra Tomato Lasagne with Basil-Pistachio Pesto
Recipe by Matthew Kenney of Pure Food and Wine
Serves 6

Lemon-Pignoli “Ricotta”

2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
6 tablespoons water

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce
2 cups good-quality 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
1 tablespoon plus 1 teaspoon agave
2 teaspoons sea salt
Pinch hot-pepper flakes

Place all ingredients in a Vita-mix or high speed blender, and process until smooth.
Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup raw pistachios
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

Place all ingredients in a Vita-mix or food processor and process until well combined but still slightly chunky.

Lasagne
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Pinch of sea salt and fresh pepper

Garnish: whole basil leaves

  1. 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.
  2. 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. (or make individual portions by layering into square shapes on plates)
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