Luxe!

This decadent, all-raw lasagna makes the perfect dinner party entrée.

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Raw Lasagna with Macadamia Ricotta and Sun-Dried Tomato Pesto 

I remember the first time I had raw lasagna. It was at Pure Food & Wine in New York City, and it was an absolute explosion of flavors I had never before experienced. It was incredibly decadent—a rich tower of housemade nut cheese, basil pesto, tomato marinara, paper-thin vegetable slices, and basil-infused olive oil. So I decided to create my own version and have it in my back pocket when I need something to dazzle dinner guests. I like to serve this lasagna with a fabulous salad and a showstopping dessert (I suggest this raspberry chocolate cheesecake or chocolate-mint ice cream), and you’ve got yourself a gourmet dinner party. 

Serves 4

What you need:

For the macadamia nut ricotta:

  • 1 cup raw macadamia nuts
  • ½ cup water
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • ½ teaspoon sea salt

For the tomato pesto:

  • ¼ cup dehydrated sun-dried tomatoes
  • 1 cup fresh basil leaves 
  • 2 tablespoons raw walnuts
  • 1 garlic clove
  • 1 teaspoon lemon juice
  • ¼ teaspoon sea salt
  • 2 tablespoons water

For the lasagna:

  • 1 zucchini
  • 1 heirloom tomato, thinly sliced
  • 1 teaspoon flaky sea salt
  • 1 teaspoon black pepper
  • Fresh basil leaves (for garnish)
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  • What you do:

  1. For the ricotta, into a high-speed blender, combine all ricotta ingredients until smooth. Transfer to a small bowl, and set aside. 
  2. For the pesto, wipe blender clean, and add all pesto ingredients. Pulse a few times until consistency of pesto, and set aside 
  3. For the lasagna, cut zucchini lengthwise into thin slices and then cut those slices in half, widthwise.
  4. To assemble lasagna, onto a plate, place 1 zucchini slice. Layer with pesto, ricotta, and a tomato slice. Add another zucchini slice and layer again with pesto, ricotta, and a tomato slice. Sprinkle with salt, pepper, and basil. Repeat on three other plates.

Healthy hints:

  • >> To create elegant, paper-thin slices of zucchini, use a mandoline! I recommend this one

>> Double the ricotta recipe and use the leftover on pasta, salads, or as a crostini spread.

>> Great tomatoes are critical for this recipe. I love sweet, heirloom varieties in the summer and fall!