No Bake Vegetable Lasagna
1 large zucchini (or two regular)
1 T olive oil
8 oz ricotta
2 T lemon juice, divided
zest from 1/2 lemon
1/2 cup pesto
14.5 oz can diced tomatoes
handful of sun-dried tomatoes (reconstituted if dried)
1/4 t crushed ginger
1 large tomato cut into four slices
1/2 t salt, divided
basil for garnish
Slice the zucchini into 12 slices using a mandolin and toss with the olive oil. Combine the ricotta, 1 T of lemon juice, lemon zest and 1/4 t of salt in a food processor and blend until smooth. Remove to a bowl. Add diced tomatoes, sun-dried tomatoes, ginger, remaining 1 T lemon juice and 1/4 t salt to the food processor. Blend until smooth.
Layer three slices of zucchini, slightly overlapping, on a dinner plate. Spread the ricotta mixture over the bottom, followed by the pesto and then the tomato sauce (use 2 - 3 T of each). Top the sauces with one slice of tomato and then repeat the layer again. Top with a few basil leaves, repeat the process for the second serving and enjoy!