Zucchini and Tomato Vegan Lasagna with Basil Pistachio Pesto

Name: Zucchini and Tomato Vegan Lasagna with Basil Pistachio Pesto
Total time: 55 min
Ingredients: 2 cups raw pignoli nuts, soaked in water for one hour; 2 tablespoons lemon juice; 2 tablespoons nutritional yeast (available in health food stores or Whole Foods); 1 teaspoon sea salt; 2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours; 1 medium ripe tomato, diced; 1/4 small onion, chopped; 1/4 cup extra-virgin olive oil; 4 teaspoons maple syrup; 2 teaspoons sea salt; Pinch hot pepper flakes; 2 cups packed basil leaves; 1/2 cup raw pistachios; 6 tablespoons extra-virgin olive oil; 1 teaspoon sea salt, or to taste; pinch freshly ground black pepper; 3 medium zucchini, ends trimmed and peeled; 3 medium green zebra tomatoes (or other heirloom variety); 2 tablespoons extra-virgin olive oil; 9 small sheets whole-wheat lasagna (approximately 9 inches length) No-boil lasagna or pre-cooked lasagna noodles pliable but still strong; 1 tablespoon finely chopped fresh oregano; 1 tablespoon fresh thyme leaves; Garnish: whole basil leaves

ordinaryvegan.net

Most vegan lasagna recipes call for tofu but this delicious vegan lasagna only contains pasta, tomatoes, zucchini, basil and nuts. Healthy & satisfying.

View full recipe on ordinaryvegan.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ordinaryvegan.net.

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Ingredients

2 cups raw pignoli nuts, soaked in water for one hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (available in health food stores or Whole Foods)
1 teaspoon sea salt
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
1/4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot pepper flakes
2 cups packed basil leaves
1/2 cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
pinch freshly ground black pepper
3 medium zucchini, ends trimmed and peeled
3 medium green zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
9 small sheets whole-wheat lasagna (approximately 9 inches length) No-boil lasagna or pre-cooked lasagna noodles pliable but still strong
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves