Photo by: Stephen Scott Gross | Recipe by Silvana Nardone No-Cook Vegetable Lasagna- 4 Servings | Prep 40 min Ingredients: One 15-ounce container ricotta cheese Grated peel and juice of 1 lemon Salt 2 cups packed basil leaves, plus more for garnish 1/2 cup nuts, such as walnuts or almonds 1/2 cup finely grated parmesan cheese 1/2 cup plus 2 tablespoons extra-virgin olive oil One 14.5-ounce can diced tomatoes 1/2 cup drained oil-packed sun-dried tomatoes 1 teaspoon grated fresh ginger (optional) 3 zucchini or yellow squash, cut into 36 thin slices Pepper 3 large tomatoes, cut into 24 thin slices Directions: 1. Toss the zucchini with the remaining 2 tablespoons olive oil. 2. Using a food processor, puree the ricotta, 2 tablespoons lemon juice, lemon peel and 1 teaspoon salt; scrape into a bowl and set aside. 3. Add the basil leaves, nuts, Parmesan, 1/2 cup olive oil and 1 teaspoon salt to the food processor and process until blended. Scrape the pesto into a bowl and set aside. 4. Wipe out the food processor bowl and add the canned tomatoes, the sun-dried tomatoes, 1 tablespoon lemon juice, the ginger and 1 teaspoon salt; puree and set aside. 5. To make individual servings, slightly overlap 2 or 3 zucchini slices on each of 4 dinner plates. Season lightly with salt and pepper. Top with 2 rounded tablespoons each of the reserved tomato sauce and ricotta mixture, then 1 tablespoon of pesto, 2 tomato slices and a couple of bas
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