Categorized | Recipes

Raw Tomato Lasagna Makes for a Colorful Centerpiece

Print Friendly

VegLasagnaZucchini and Tomato Lasagna

The authors of “Raw Food, Real World” like the vibrant color and tart flavor of green zebra tomatoes for this dish. “Of course, you can use any tomatoes, preferably heirloom,” write Matthew Kenney and Sarma Melngailis. “Use the best quality sun-dried tomatoes you can find (but not the kind packed in olive oil). … The brighter ones make for a redder sauce, which will add good, Italian-flag contrast to the dish.”

Pignoli “ricotta”:
2 cups raw pignoli or pine nuts, soaked in water, preferably filtered, for 1 hour or more
2 tablespoons lemon juice
2 tablespoons nutritional yeast (see note)
1 teaspoon sea salt
6 tablespoons water, preferably filtered

Tomato sauce:
2 cups sun-dried tomatoes (not packed in oil), soaked in water, preferably filtered, for 2 hours or more
1 small to medium red 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

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
Pinch of freshly ground black pepper

3 medium zucchini, ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon 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 sliced
Whole basil leaves, for garnish

For the pignoli “ricotta”: Place the nuts, lemon juice, 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: Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to a high-speed blender with the tomato, onion, lemon juice, oil, agave nectar, salt and hot pepper flakes. Blend until smooth. Add a tablespoon or two of water if the sauce is too thick.

For the basil-pistachio pesto: Place the basil, pistachios, oil, salt and pepper in a food processor and blend until well combined but still slightly chunky.

There are two ways to assemble this dish:

Both start with cutting 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.

For one preparation: Line the bottom of a 9-by-13-inch baking dish with a layer of zucchini slices, each one slightly overlapping another. Spread about one-third of the tomato sauce over it and top with small dollops of “ricotta” and pesto, then one-third, using about one-third of each. Layer on fresh 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 wrap and let sit at room temperature for a few hours. Garnish with basil leaves.

[amazon-product]0060793554[/amazon-product]For the second preparation: Place about 3 zucchini slices next to each other and 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 tomato 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 at 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).

Note: Nutritional yeast is sold in bulk bins at health food stores.

Makes 6 servings.

From “Raw Food, Real World” by Matthew Kenny and Sarma Melgnailis

This article is part of the series:  World Vegetarian Day Brings Some Meat-free Surprises

Be Sociable, Share!
Be Sociable, Share!

Comments are closed.