Rainbow Lasagne with Heirloom Tomatoes, Mushrooms, and Castelvetrano Olives Recipe - (4.7/5)

Ingredients

• Tomato sauce:
• 1 cup sun-dried tomatoes, soaked in water for 2 hours
• 1/2 medium tomato, roughly chopped
• 1/8 small onion, chopped
• 1 Tbsp. lemon juice
• 1/8 cup olive oil
• 1 or 2 dates, pitted
• 1 tsp. sea salt
• Pinch of chili pepper flakes (optional)
• Pistachio pesto:
• 2 cups basil leaves
• 1/2 cup pistachios
• 1/4 cup olive oil
• Freshly ground black pepper, to taste
• Pumpkin seed ricotta:
• 1 cup raw pumpkin seeds, soaked in water overnight
• 1 Tbsp. nutritional yeast
• 1/2 tsp. sea salt
• 3 Tbsp. purified water
• Marinated shiitake mushrooms:
• 15 About 15 shiitake mushrooms
• 2 Tbsp. olive oil
• 1 Tbsp. chopped basil, oregano, and lemon thyme
• Lasagne:
• 3 to 5 medium zucchini
• 3 to 5 medium heirloom tomatoes (try to get various colors)
• 1 to 2 tomatillos (optional)
• Castelvetrano olives or any other kind you like