Zucchini Lasagna with Lemon-Pea Pesto
Finely zest lemon and squeeze 2 tsp juice. Pulse zest and juice in a food processor with peas, 1/2 cup basil, 2 tbsp oil, 2 tbsp water, the garlic and 1/2 tsp salt.Advertisement
Tear 1/4 cup basil and toss with tomatoes, 1 tbsp oil and 1/4 tsp salt.
Using a mandoline slicer (see Note), slice zucchini lengthwise into 1/8-inch-thick strips. Place 2 zucchini strips overlapping slightly on a serving plate. Dot with 2 tbsp pea pesto, 1 tbsp ricotta and 8 to 10 tomato halves. Repeat twice. Top with another layer of zucchini strips. Repeat to make 4 servings.
Drizzle 1 tsp oil over lasagnas and sprinkle with salt and pepper. Serve with remaining tomatoes.
Mandoline slicers are available in Asian markets and cookware shops as well as online.If you don't have a mandoline, use a chef's knife to cut zucchini into long diagonal slices for stacking. Pieces will be shorter, so assemble 2 lasagnas per person.