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This is what I call a “Special Occasion” recipe. It’s made up of 5 simple recipes that are layered with zucchini “noodles” to create an amazing adventure for your taste buds! Soak the nuts and sun-dried tomatoes and prepare the Spinach layer first. These will be ready in 1 hour, then you’ll be ready to whip up the other layers.
Any questions? Feel free to email me. I’d love to hear from you!
Equipment:
Food Processor or Blender
Mandolin or vegetable peeler
Large Bowl
Small Bowls
Ingredients:
Spinach:
4 cups torn spinach
1 Tbsp dried oregano
3 Tbsp olive oil
1/2 tsp sea salt
Walnut Meat:
1 ½ cups walnuts, soaked 1 hour, drained and rinsed
1 cup sun-dried tomatoes, soaked 1 hour, drained
2 Tbsp miso
2 tsp dried oregano
2 tsp dried sage
5 Tbsp nama shoyu or soy sauce
½ tsp cayenne pepper
2 Tbsp olive oil
1 Tbsp agave nectar or honey
Lemon-Pignoli “Ricotta”:
2 cups raw pignoli (pine) nuts, soaked 1 hour, drained and rinsed
2 Tbsp lemon juice
2 Tbsp nutritional yeast (optional)
1/2 tsp sea salt
6 Tbsp water
Marinara Sauce:
2 ripe tomatoes, chopped
1 cup sun-dried tomatoes, soaked for 1 hour, drained
1 red bell pepper, chopped
4 Tbsp olive oil
2 Tbsp fresh basil, minced or 1 tsp dried
2 tsp oregano, dried
2 garlic cloves, crushed
1/2 tsp salt
Dash cayenne (optional)
Pesto:
2 cups basil leaves, tightly packed
¾ cup pine nuts or walnuts
½ cup olive oil
1/2 tsp sea salt
1 garlic clove
1 Tbsp lemon juice
Zucchini “noodles”:
4 medium zucchini
Directions:
Spinach: Combine all ingredients in a bowl with your hands until the spinach is well coated. Set aside for 1 hour to wilt.
Walnut Meat: Process all ingredients in a food processor, leave mixture slightly chunky.
Lemon-Pignoli “Ricotta”: Process all ingredients in a food processor until texture becomes fluffy like ricotta.
Marinara Sauce: Process all ingredients in a food processor until smooth.
Pesto: Process all ingredients in a food processor, leave mixture slightly chunky.
Zucchini “noodles:” Using a mandolin or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise.
Assembly:
- Each serving of lasagna will be individually assembled.
- Place 2 or 3 zucchini strips on a dish, slightly overlapping. The number of zucchini strips you use will determine the serving size.
- On top of the zucchini strips, put down a layer of the walnut meat,
- then a layer of the lemon-pignoli “ricotta”,
- then a layer of the marinara sauce,
- then a layer of the pesto.
- Finish with another layer of slightly overlapping zucchini strips.
- Repeat the above order of layering, but before adding the final layer of zucchini, take your wilted spinach and create an additional layer.
- Top with marinara and garnish with fresh basil leaves.
