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    Zucchini & Heirloom Tomato Lasagna

    Read original issue here

    ingredients 

    makes 4

    for the pignoli ricotta:

    • 2 cups raw pignoli (pine) nuts, soaked for 1 hour or more
    • 2 tablespoons lemon juice
    • 2 tablespoons nutritional yeast
    • 1 teaspoon sea salt
    • 6 tablespoons filtered water

    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 tablespoons lemon juice
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon plus 1 teaspoon agave nectar
    • 2 teaspoon sea salt
    • pinch of hot pepper flakes

    for the basil-pistachio pesto:

    • 2 cups packed basil leaves
    • ½ cup pistachios
    • ¼ cup plus 2 tablespoons extra-virgin olive oil
    • 1 teaspoon sea salt
    • pinch of freshly ground black pepper

    for assembly:

    • 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 heirloom tomatoes, cut in half and the sliced
    • whole basil leaves for garnish

    preparation

    1. For the pignoli ricotta: 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.

    2. 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 Vita-Mix or high-speed blender with the remaining ingredients and blend until smooth. You can also use a food processor for this step.

    3. For the pesto: Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky. 

    4. For the assembly: 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.

    5. To make individual servings, place about 3 zucchini slices side-by-side, 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.

    6. Alternatively, you can layer the lasagna in a baking dish like traditional lasagna. Chill if making ahead of time, but it’s best to let the lasagna come to room temperature before serving. 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).

    Recipe courtesy of Sarma Melngailis' Raw Food Real World.

    *This recipe has not been tested by the goop test kitchen. 




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