FEELIN'GOOD
01-30-2005, 05:21 PM
Hi guys- I made this last night, and it was so good! I tweeked the recipe a bit to make it more simple, and it was awesome! I listed the recipe as it said to make it, and I noted where I made the changes- It is very simple, and I had everything I needed to make it 'my way'... My husband even liked it!
Ingredients:
Lemon-Pignoli Ricotta:
2 cups raw pignoli (pine nuts) nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt
Tomato Sauce:
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1⁄4 small onion, chopped
2 tablespoons lemon juice
1⁄4 cup extra-virgin olive oil
4 teaspoons maple syrup (I used raw honey)
2 teaspoons sea salt
Pinch hot-pepper flakes
(Just a note- I elminated the petso part- I just added a teaspoon of dried Italian herbs to the 'ricotta')
Basil-Pistachio Pesto:
2 cups packed basil leaves
1⁄2 cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper
Lasagne:
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety) (I used romas)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano (I didn't add)
1 tablespoon fresh thyme leaves (I didn't add)
Garnish: whole basil leaves (I didn't add)
UnCooking Instructions
For the ricotta-
Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce-
Place all ingredients in a blender, and process until smooth.
Basil-Pistachio Pesto-
Place all ingredients in a blender, and process until smooth.
Lasagne-
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1⁄3 of the tomato sauce over it, and top with small dollops of ricotta and pesto, using 1⁄3 of each. Layer on 1⁄3 of the tomato slices, and sprinkle with 1⁄3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil. Excellent!
Ingredients:
Lemon-Pignoli Ricotta:
2 cups raw pignoli (pine nuts) nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt
Tomato Sauce:
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1⁄4 small onion, chopped
2 tablespoons lemon juice
1⁄4 cup extra-virgin olive oil
4 teaspoons maple syrup (I used raw honey)
2 teaspoons sea salt
Pinch hot-pepper flakes
(Just a note- I elminated the petso part- I just added a teaspoon of dried Italian herbs to the 'ricotta')
Basil-Pistachio Pesto:
2 cups packed basil leaves
1⁄2 cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper
Lasagne:
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety) (I used romas)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano (I didn't add)
1 tablespoon fresh thyme leaves (I didn't add)
Garnish: whole basil leaves (I didn't add)
UnCooking Instructions
For the ricotta-
Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce-
Place all ingredients in a blender, and process until smooth.
Basil-Pistachio Pesto-
Place all ingredients in a blender, and process until smooth.
Lasagne-
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1⁄3 of the tomato sauce over it, and top with small dollops of ricotta and pesto, using 1⁄3 of each. Layer on 1⁄3 of the tomato slices, and sprinkle with 1⁄3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil. Excellent!