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!
Your lasagna looks so fresh, summery and good1 Yum!
What a clever lasagna dish... Your picture makes it look irresistible.
That looks amazing! I just love it - I can see why you waited until summer! :)
I wish I would have stopped by your site before I made salad tonight! No bake lasagna is a fantastic idea...and your picture is lovely! I have got to make this tomorrow.
This is a great idea! What was your take on this dish? Would you make it again? Do anything differently? I am definitely going to try this one.
Hi Christine - I was actually really happy with the way it came out. Really flavorful and delicious. Just be sure to use homegrown, or really, really flavorful tomatoes. That's what makes the difference!
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