Menu Enter a recipe name, ingredient, keyword...

Rainbow Lasagne with Heirloom Tomatoes, Mushrooms, and Castelvetrano Olives


Gluten-Free Recipes

Google Ads
Rate this recipe 4.7/5 (3 Votes)


  • Tomato sauce:
  • 1 cup sun-dried tomatoes, soaked in water for 2 hours
  • 1/2 medium tomato, roughly chopped
  • 1/8 small onion, chopped
  • 1 Tbsp. lemon juice
  • 1/8 cup olive oil
  • 1 or 2 dates, pitted
  • 1 tsp. sea salt
  • Pinch of chili pepper flakes (optional)
  • Pistachio pesto:
  • 2 cups basil leaves
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • 1 tsp. sea salt
  • Freshly ground black pepper, to taste
  • Pumpkin seed ricotta:
  • 1 cup raw pumpkin seeds, soaked in water overnight
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 3 Tbsp. purified water
  • Marinated shiitake mushrooms:
  • 15 About 15 shiitake mushrooms
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. chopped basil, oregano, and lemon thyme
  • Lasagne:
  • 3 to 5 medium zucchini
  • 3 to 5 medium heirloom tomatoes (try to get various colors)
  • 1 to 2 tomatillos (optional)
  • Castelvetrano olives or any other kind you like



Step 1

The best way to prepare this dish is to make the tomato sauce, ricotta, and pesto the day before serving. You can marinate the mushrooms ahead of time as well. All the prepared components store well separately, refrigerated in airtight glass containers. Slice the zucchini, tomatoes and olives right before serving.

Make the tomato sauce: In a blender, combine the thoroughly drained sun-dried tomatoes with the rest of the ingredients until smooth.

Make the pistachio pesto: In a food processor, blend all the ingredients until thoroughly combined, but still chunky.

Make the pumpkin seed ricotta: In a food processor, combine all the ingredients, except water, until thoroughly mixed. With the food processor on, gradually add the water, until the mixture becomes somewhat fluffy.

Make the marinated shiitake mushrooms: Cut the stems off the mushrooms and discard. Briefly wash the mushroom caps, and quickly dry them with paper towels. In a bowl, mix the oil, lemon juice, and herbs. Thoroughly combine the marinade with the mushroom caps. Place them on a Teflex-lined dehydrator tray, and dehydrate for 2-3 hours. Alternately, you can just marinate them, drain them and gently squeeze out the excess liquid.

When you are ready to assemble the dish, put the sliced zucchini in a bowl, sprinkle with some olive oil, add a little chopped oregano, thyme, salt and pepper, and quickly toss.

Start layering the lasagne with a slice of tomato or with overlapped zucchini slices. Arrange your layers in any order you like, alternating the sauces, ingredients, and colors. I usually spread the tomato sauce on top of each zucchini layer, then top it with dollops of ricotta and pesto, and cover it with a tomato slice or a mushroom cap. To finish off, I like to top the lasagne with brilliantly green Castelvetrano olives.


You'll also love

Review this recipe

Chef John's Chicken and Mushrooms Tapas: Sourdough Toasts with Mushrooms and Oysters