No-Cook Vegetable "Lasagna"

From Every Day with Rachael Ray


FOUR SERVINGS
Prep Time: 40 min

Make summer-vegetable lasagna—without an oven!

One 15-ounce container ricotta cheese
Grated peel and juice of 1 lemon
Salt
2 cups packed basil leaves, plus more for garnish
1/2 cup nuts, such as walnuts or almonds
1/2 cup finely grated Parmesan cheese
1/2 cup plus 2 tablespoons extra-virgin olive oil
One 14.5-ounce can diced tomatoes
1/2 cup drained oil-packed sun-dried tomatoes
1 teaspoon grated fresh ginger (optional)
3 zucchini or yellow squash, cut into 36 thin slices
Pepper
3 large tomatoes, cut into 24 thin slices







1. Toss the zucchini with the remaining 2 tablespoons olive oil.
2. Using a food processor, puree the ricotta, 2 tablespoons lemon juice, lemon peel and 1 teaspoon salt; scrape into a bowl and set aside.
3. Add the basil leaves, nuts, Parmesan, 1/2 cup olive oil and 1 teaspoon salt to the food processor and process until blended. Scrape the pesto into a bowl and set aside.
4. Wipe out the food processor bowl and add the canned tomatoes, the sun-dried tomatoes, 1 tablespoon lemon juice, the ginger and 1 teaspoon salt; puree and set aside.
5. To make individual servings, slightly overlap 2 or 3 zucchini slices on each of 4 dinner plates. Season lightly with salt and pepper. Top with 2 rounded tablespoons each of the reserved tomato sauce and ricotta mixture, then 1 tablespoon of pesto, 2 tomato slices and a couple of basil leaves. Repeat the layering twice, finishing with basil leaves.

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