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Late Summer Vegetable Lasagna
Restaurant: Mo:Le Restaurant
Chef: Cosmo Meens
Serves 6
Zucchini noodles
» 4 to 5 medium zucchini
» 1 Tbsp apple cider vinegar for each layer
» 1 Tbsp extra-virgin olive oil for each layer
Spiced walnuts
» 2 cups chopped carrots
» 1 cup chopped red bell pepper
» 1 cup chopped tomatoes
» 3 cups walnuts
» 2 tsp chili powder
» 2 tsp cumin seeds
» 2 tsp fennel seeds
» 2 tsp Celtic sea salt or fleur de sel
» 2 Tbsp apple cider vinegar
» 3 Tbsp olive oil
Marinara sauce
» 2 cups sun-dried tomatoes
» 2 cups bottled spring water
» 5 large Medjool dates, pitted
» 2 medium cloves garlic, peeled
» 1 cup chopped vine-ripened tomatoes
» 6 Tbsp apple cider vinegar
» 1/2 tsp salt
» Pinch of smoked paprika (optional)
» 1/4 tsp cracked black pepper
» Pinch of cayenne pepper (optional)
» 2 Tbsp roughly chopped oregano leaves
Parsley Salsa
» 1 cup chopped parsley
» 1 cup chopped red bell pepper
» 1/2 cup olive oil
» 1/2 tsp Celtic sea salt or fleur de sel
Filling
» 1 Tbsp finely chopped oregano
» 2 Tbsp finely chopped parsley
» 3 to 4 ripe tomatoes, cut into a total
of 18 slices
» 6 calendulas or other edible flowers
(optional)
Zucchini noodles
» 4 to 5 medium zucchini
» 1 Tbsp apple cider vinegar for each layer
» 1 Tbsp extra-virgin olive oil for each layer
Zucchini noodles: slice zucchini thinly lengthwise, using a knife or a mandoline. Individual lasagnas will each require 4 to 8 slices of zucchini, depending on the size of zucchini; for six servings, prepare 24 to 48 slices. In a flat, non-reactive pan 9 x 13 inches, lay out slices of zucchini in a layer to cover the bottom. Drizzle with 1 Tbsp vinegar and 1 Tbsp oil, sprinkle with salt and pepper. Repeat until you have used up all the zucchini. Cover and leave at room temperature for a few hours. Refrigerate until needed.
Spiced walnuts: place carrots, red pepper and tomatoes in a food processor and pulse. Add walnuts and pulse until everything is minced together. Transfer to a bowl. Grind chili powder, cumin seeds, fennel seeds and sea salt into powder. Stir the spice powder, vinegar and oil into the walnut mixture. Refrigerate until needed.
Marinara sauce: cover sun-dried tomatoes in water; soak for 30 to 40 minutes, or until soft. Drain. Blend sun-dried tomatoes, spring water, dates, garlic, tomatoes, vinegar, salt, paprika (optional), black pepper and cayenne pepper (optional), process at high speed. Stir in oregano, refrigerate until needed.
Parsley salsa: place ingredients in a food processor and pulse until well mixed and slightly chunky. To serve: remove all ingredients from the refrigerator, bring to room temperature. Lay one large or two small overlapping zucchini strips on each plate. Sprinkle with oregano and parsley. Spread 3 Tbsp of spiced walnut mixture evenly along the centre of the zucchini, leaving a little space on each side. Arrange another layer of zucchini on top, spoon the marinara sauce along the centre, leaving a little space on each side. Next, add a layer of three slices of tomato. Repeat the layering process, minus tomato slices, until all the zucchini has been used. Place a dollop of parsley salsa on top. Season with freshly ground black pepper and garnish with a calendula (optional).
Copyright 2009, by Chefs’ Table Society of British Columbia. Reprinted with permission of the publisher Douglas & McIntyre, an imprint of D&M Publishers Inc.
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