No Bake Vegetable Lasagna

I have been waiting at least six months to make this recipe, maybe more. I found it in an old Rachel Ray Magazine, but I knew store-bought tomatoes just wouldn't cut it in this case and I was months away from homegrown. Since nothing in this lasagna is actually cooked, the best quality and freshest vegetables make all the difference. You can find the original recipe here. I cut it down a little, but followed the general game plan.

No Bake Vegetable Lasagna

Serves 2

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!