Monday, May 27, 2013

Raw Zucchini Lasagna with Tomato and Pesto Sauce

Ok, this is about one of the best things I have ever put into my mouth. Delicious and fresh, intense basil and tomato flavor. By far the best lasagna that I have ever eaten. Easy to make and great for a hot summer day, no cooking required! I made this for dinner tonight.

You can make the sun dried tomato sauce and basil pesto ahead of time, then just slice your zucchini and assemble right before serving. A drizzle of premium olive oil finished off this amazing dish.

Once you have all the components of the lasagna ready it is as easy as stacking the different layers. You can use your imagination with this recipe as well.

Here is the great recipe and instructions for this delicious Raw Zucchini Lasagna,

Raw Zucchini Lasagna with Tomato and Pesto Sauce


Lasagna is one of those foods that is actually better raw than cooked! This is because you still get that rich blend of sauces and savory spices combined with a soft texture of the zucchini but everything tastes so much fresher, richer, and more vibrant! The fresh herbs explode on the palette, and this is a healthy alternative to the original high calorie pasta dish.


Lasagna Zucchini Sheets:
3-4 large zucchinis (depending on size and amount of seeds)
6 large tomatoes

Raw Tomato Sauce:
2 cups sundried tomatoes
1 cup chopped tomatoes (2 medium tomatoes)
1/4 cup cold pressed extra virgin olive oil
2 tsp. fresh garlic
3/4 tsp. sea or Kosher salt
1 tsp. dried basil
1/4 tsp. red pepper flakes

Basil Pesto:
5 cups tightly packed fresh basil leaves
1/2 cup olive oil
1 1/2 tsp sea or Kosher salt
2 Tbsp. lemon zest
3 Tbsp. lemon juice
6 Tbsp. garlic
2 Tbsp. Pine Nuts (optional)

Macadamia Ricotta: You can also use low fat Ricotta Cheese instead
2 cups raw macadamias soaked (this is optional)
3/4 cup - 1 cup filtered water for desired consistency
1/4 cup finely chopped cilantro / coriander
2 Tbsp fresh lime juice
2 Tbsp finely chopped serrano chilli (more or less depending on the heat of your chilli)
1 Tbsp finely minced fresh garlic
2 tsp yellow mustard powder
1/2 tsp sea or Kosher salt


Lasagna Zucchini Sheets
1) For raw lasagna "sheets" shave thin strips with a large vegetable peeler. Hold each zucchini on the bench and peel off large thin strips. You will not use the first few narrow cuts. Use this for garnish. 
2) Now cut the tomatoes into 1/4 inch or 1/2 inch thick slices depending on your preference.
3) Set aside on layers of paper towel to get any excess liquid out while you make your sauces.

Raw Tomato Sauce:
1) Throw all the ingredients in your food processor and pulse until well combined.
2) Season to taste. You want this sauce to be mild in order to blend with the pesto and the ricotta.

Basil Pesto:
1) Throw all of your ingredients into the food processor and pulse until well combined.
2) Season and tweak flavor balance to taste.

Macadamia Ricotta:
1) Throw all of the ingredients except the cilantro into your food processor and pulse until well combined and fluffy.
2) Season and tweak flavors to taste.
3) Now stir through the chopped cilantro.
Assemble the Lasagna:
1) Lay 6 large plates out.
2) Lay 3 slices of zucchini side by side to make a wide rectangle lasagna sheet base.
3) Now use a small spatula to spread some red sauce on top of each base.
4) Lay 3 slices of zucchini on top of the sauce and spread some of the ricotta cheese on top of the zucchini.
5) Place two tomato slices on top of the ricotta.
6) Now place 3 more pieces of zucchini to make another sheet of pasta.
7) Spread a layer of green pesto and top with two more pieces of tomato.
8) Garnish with large fresh basil leaves and drizzle the whole plate with a bit of olive oil.
6 Servings.


  1. About how much ricotta would you be using?
    My friends and I enjoyed meeting you a week ago at the Jasper farmers' market. We were visiting from Birmingham. I am the bread baker so I look forward to any bread recipes you might share.

    1. About one 8oz container whole milk ricotta and 1 6oz package of goat cheese (Chevre)mixed together. For about 6 to 8 servings.