PS California Zucchini Lasagna

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Chef: Katie Mae,

Makes: 6 lasagna pieces

Prep Time: 1 hr

Soak Time: For sundried tomatoes, 4 hrs



  • 2 zucchinis, ends trimmed

  • 1 lg tomato, sliced ¼” thick and then cut into pieces roughly 1 x 3”

  • Fresh herbs or micro greens, for garnish

  • Sliced cherry tomatoes, for garnish

  • Freshly ground pepper to taste

Red Pepper Marinara

  • 2 med tomatoes, deseeded and chopped

  • 1 red bell pepper, deseeded and chopped

  • 1 c sun-dried tomatoes, soaked

  • 1 small shallot, minced

  • 3 T balsamic vinegar

  • ½ t red chili flakes, or more to taste


  • 2 c macadamia nuts, soaked for 4 hrs

  • ¼ c water

  • 2T lemon juice

  • 2 T apple cider or white balsamic vinegar

  • 2 T nutritional yeast

Pistachio Pesto

  • ¼ c green olives, pitted

  • ¼ c water

  • 2 T lemon juice

  • ½ c shelled pistachios

  • ½ t ground black pepper, or more to taste

  • 2 c fresh basil, lightly packed

  • ½ c spinach, lightly packed


  1. Use a mandolin, with thickness adjusted to about 1/8 “, to slice the zucchini lengthwise. You want to create at least 9 slices that are 3-4” long. You can get a couple slices from a longer slice.

  2. Place a piece of parchment paper on a baking sheet and lay out the zucchini slices in a single layer. Give each slice a light sprinkle or your no-salt seasoning, and then set the tray aside to rest while you make the cheese and puree.

  3. Drain the sun-dried tomatoes, squeezing out the excess water. Place the marinara ingredients in the food processor or blender and process until smooth. Place a fine mesh strainer inside the blow, and then pour the marinara into the strainer to let excess moisture seep out. Set aside.

  4. Place the ricotta ingredients in a food processor or high-speed blender and process until smooth. Transfer to a bowl and set aside.

  5. In a food processor or blender, add the olives, water and lemon juice. Blend until creamy. Add the pistachios and pulse briefly a couple of times. Then add the basil and spinach and pulse into an even, semi-chunky consistency. Transfer to a bowl and set aside.

  6. Bring back the tray of zucchini slices. Using a paper towel, gently pat each zucchini dry, so they don’t add excess moisture to your dish when plating. Group the zucchini slices into threes.

  7. Bring back your three fillings so everything is easy to access as you make your lasagna.

  8. To assemble the lasagna: Take a group of the zucchini and lay out the largest slice to be the bottom layer. Top it with a spoonful of one of your three fillings and spread it out slightly to cover zucchini slice.

  9. Add a slice of tomato and then the next largest zucchini slice.

  10. Add a second filling and another tomato slice.

  11. Gently add the last zucchini slice and the last of the three fillings. I suggest adding less of the filling for the top layers, treating it as part of the garnish.

  12. Repeat with the remaining zucchini slice and filling. Changing the order of the fillings gives this dish a beautiful presentation. Alternatively, you could build all three stacks at once.

  13. Using a spatula (aka flipper) transfer the lasagna pieces to your individual plates. Garnish with fresh basil, microgreens, sliced cherry tomatoes, and/or freshly ground pepper.

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Katie Mae is a plant-based culinary coach, nutritionist, and the founder of The Culinary Gym. She’s on a mission to empower people to thrive on plants and shine their brightest. She’s all about making the plant-based lifestyle easy, healthy, and delicious, so that it’s joyfully sustainable. Enjoy her website