Heirloom Tomato Lasagna

Macadamia Ricotta Ingredients:

  • 1 cup soaked macadamias
  • 1/4 cup water
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt

Instructions:

Combine everything in a blender until completely smooth.

Pistachio Pesto Ingredients: 

  • 1 cup basil leaves
  • 1/4 cup spinach leaves
  • 1/4 cup pistachios
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon lemon juice
  • pinch of freshly ground pepper
  • 2 tablespoons extra virgin olive oil

Instructions:

Place the pesto ingredients, except the olive oil, in a food processor and pulse until well combined but still slightly chunky. Maintaining texture is important. Gradually stream in the olive oil while the food processor is running. The addition of the olive oil should be the last step to making your pesto.

Red Pepper Marinara Ingredients: 

  • 1/2 cup sun-dried tomatoes, soaked 1 hour
  • 1 medium tomato, de-seeded and roughly chopped
  • 1 tablespoon shallot, minced
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon red chili flakes
  • 1/2 red bell pepper, seeded and chopped
  • 2 teaspoons olive oil

Instructions:

Squeeze out excess water from sun-dried tomatoes. Process everything in food processor, except the olive oil. Once ingredients have been well combined, gradually stream in the olive oil while the food processor is running.

Herb Oil Ingredients: 

  • 1 cup olive oil
  • 1/4 cup spinach leaves
  • 1/4 cup basil leaves (or herb of your choice)
  • pinch salt

Instructions:

Blend well, strain remaining solids. Must store in refrigerator.

Lasagna Assembly: 

  • 1 zucchini, ends trimmed
  • 1/2 heirloom tomato, sliced 1/4 inch thick
  • 1/2 tablespoon olive oil
  • fresh herbs
  • pinch salt
  • freshly ground pepper

Instructions:

Slice the zucchini lengthwise into 9, 3-4 inch-long pieces, 1/8 inch-thick using a mandolin. Toss slices with oil, salt, and pepper and let sit for 2-3 minutes. Overlap 3 zucchini slices, top with ricotta, pesto, marinara and a tomato slice. Repeat for a second layer, and top with the final 3 zucchini slices. Sauce a plate with the herb oil and transfer the lasagna to the plate. Garnish with small basil leaves, micro greens and sliced cherry tomatoes.