Open Zucchini Lasagna with Smoky Lentil Ragout, Tofu Ricotta and Basil Green Oil

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Using a mandoline or knife, slice the zucchini into long ribbons about 1/8 inch thick. Arrange them on baking trays, brush with 2 tablespoons (30 ml) olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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   2. Roast the zucchini ribbons for 12 to 15 minutes at 220 °C / 425 °F, flipping halfway through, until flexible and lightly browned on the edges. Set aside.

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   3. Meanwhile, make the ragout. Heat 1 1/2 tablespoons (22 ml) olive oil in a wide skillet over medium heat. Add the onion and carrot with a pinch of salt and cook for 6 minutes until softened.

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   4. Stir in 2 minced garlic cloves, the smoked paprika, dried oregano, and red pepper flakes if using. Cook for 30 seconds. Add the cooked lentils, crushed tomatoes, tomato paste, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium-low heat for 12 to 15 minutes, stirring, until thick and saucy.

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   5. Make the tofu ricotta. Crumble the firm tofu into a bowl. Add the nutritional yeast, all of the lemon zest, 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) olive oil, 1 minced garlic clove, 2 tablespoons chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix while mashing with a fork until creamy and slightly grainy, like ricotta.

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   6. Make the green oil by blending the remaining fresh basil with 1/2 tablespoon (8 ml) lemon juice, 1/2 tablespoon (8 ml) olive oil, the water, and a pinch of salt until you get a bright green, light sauce.

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   7. Toast the sunflower seeds in a small dry skillet over medium heat for 2 to 3 minutes, shaking often, until fragrant. Remove from the heat.

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   8. To assemble each plate, place one zucchini ribbon, add a spoonful of tofu ricotta and a spoonful of lentil ragout. Repeat to create 3 to 4 layers per serving, like an open lasagna.

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   9. Finish with an extra spoonful of ragout, a few drops of basil green oil, and the toasted sunflower seeds on top. Serve warm.

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    10. For a hotter presentation, assemble the portions on an oven-safe tray and bake for 5 minutes at 190 °C / 375 °F before adding the green oil and sunflower seeds.