Lasagna Final

This recipe is for all of you out there getting a head start on your holiday menu planning or anyone looking for that perfect lasagna recipe to incorporate into a regular meal plan for your family. A savory lasagna that requires no cooking, simple prep and will be a guaranteed crowd pleaser! All you need are a few ingredients to get started and you can improvise by making this your own by adding different herbs, using different nuts for the ricotta, or simply making your favorite tomato sauce to spread between the layers. However you choose to make this recipe your own it’s going to be your new favorite lasagna recipe! Be sure to share your tricks with us! 

During the cooler winter days I love warming this dish up lightly in the oven for 5-7  minutes at 325. 

Wishing you a vibrant week! 



Vibrant Vegetable Lasagna
For the Noodles
  1. 1 medium-large zucchini
  2. 1 medium-large yellow squash
For the Sauce
  1. 2 small garlic cloves
  2. 1 med shallot
  3. 1 pint cherry tomatoes (aprox 3 cups)
  4. 3 tbsp cold pressed extra virgin olive oil
  5. 1 handful fresh basil
  6. 1/4 cup fresh parsley
  7. 2 tbsp fresh rosemary
  8. 1 tsp black pepper
  9. 1 tsp salt
For the Ricotta
  1. 2 1/2 cups raw macadamia nuts
  2. 1 handful basil
  3. 1/2 handful parsley
  4. 1 tbsp rosemary
  5. 2 tsp salt
  6. 2 tsp black pepper
  7. 1/4 cup lemon juice
  8. 1/4 – 3/4 cup water (depending on your preference)
For the noodles
  1. Slice the zucchini and squash lengthwise using a mandoline slicer cheese grater, or
  2. vegetable slicer. You will want to slice the vegetables 1/8” thick. Set slices aside and begin
  3. to make the sauce and ricotta.
For the sauce
  1. Place all ingredients in food processor or blender and pulse until everything is chopped and
  2. mixed to a consistency of your liking. Place in bowl and set aside.
For the ricotta
  1. Put all ingredients except for water in blender and begin to pulse. Add water as blending.
  2. Blend until desired consistency. Add more water if you want the ricotta to be thinner. Place
  3. in bowl and set aside.
  4. In a rectangular dish or pan place 1 layer of zucchini and squash noodles lengthwise
  5. covering the bottom of your pan or dish. You can alternate zucchini and squash or layer any
  6. way you’d like. Next spread the ricotta on top of the noodles, spread evenly across the
  7. entire pan. Next layer tomato sauce on top of ricotta and spread evenly. Repeat layering
  8. the three ingredients until you have run out of everything. I really like adding fresh
  9. spinach leaves to the top layer. If you choose to add spinach once you get done placing the
  10. last of your noodles, spread the ricotta on top & add a layer of spinach leaves. Spread the
  11. remaining tomato sauce on top and garnish with fresh herbs or cherry tomatoes.
  12. This dish is most flavorful if you serve it a few hours after preparing. Allowing time for all
  13. of the flavors to macerate the noodles.
  1. I also love to add layers of tender baby spinach in between the sauce and noodles. Alternatively you could try serving this with a simple baby spinach salad.