Vegetable "Lasagna" Stacks

Vegetable "Lasagna" Stacks
  • Prep Time
  • 4Servings


  • 3 zucchini, cut on an angle into 1/4-inch-thick slices
  • 1 lemon, zested and juiced
  • 2 tablespoons EVOO
  • 1 pound whole-milk ricotta
  • 1/4 cup heavy cream
  • 5 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • 1 large beefsteak tomato, thinly sliced
  • 2 tablespoons refrigerated pesto


In a small bowl, toss the zucchini with the lemon zest, lemon juice and EVOO; season with salt and pepper.

In a medium bowl, combine the ricotta, heavy cream, parsley and oregano; season.

Build individual lasagnas on plates by stacking three layers each of the zucchini, the ricotta mixture and tomato slices. Top with the pesto.