No-Cook Zucchini & Pesto Lasagna

Did you know that today is National Lasagna Day?  We know it’s hard to keep track, considering that last week we celebrated National Lollipop, Ice Cream, Tequila, Hot Dog and Fortune Cookie Day, and National Caviar, Daiquiri, Gummy Worm (yes, really), and Pecan Pie Day the week before that.

Considering that it’s over 80 degrees outside, we’re going to have to swap out that standard noodle, meat sauce and melted cheese version for something a whole lot lighter.  In fact, we’re not even turning on our ovens at all.  This No-Cook Lasagna is made with layers of thinly sliced Zucchini, clouds of Lemon Ricotta, dollops of herbaceous Pistachio Pesto, and wedges of impossibly juicy Heirloom Tomatoes fresh from the farmers market.  Now there’s a dish worthy of building a holiday around!

No-Cook Zucchini Lasagna
(Serves 6)

Ingredients:

For the Lemon Ricotta:
1 16 oz. container ricotta cheese
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon sea salt

For the Tomato Sauce:
3 cups ripe tomatoes, diced
1⁄4 small onion, chopped
2 tablespoons lemon juice
1⁄4 cup extra-virgin olive oil
1 tablespoon sugar
2 teaspoons sea salt
Pinch hot pepper flakes

For the Pesto:
2 cups packed basil leaves
1⁄2 cup roasted pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

For the Lasagna:
3 medium zucchini, ends trimmed
3 medium heirloom tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
whole basil leaves for garnish

Directions:

To make the ricotta: Add all ingredients to a bowl and stir to combine.

To make the tomato sauce: Add all ingredients to a blender, and process until smooth.

To make the pesto: Add all ingredients to a blender, and process until smooth.

To make the lasagna: Using a mandolin 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.  Garnish with basil and serve.