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I confess I do feel a funny little pang using the word “lasagna” here because there is nothing hot, gooey, or naughty about them. The rebel in me says to just go for it because the flavors make me think of a fresher, brighter version of Lasagna. Lady Lasagna might be more like this if she spent a month at a health spa in the countryside of Brazil and got her Green-Gratitude groove on.
For this recipe, I had the great pleasure of having my mother here visiting from the USA and helping to taste test. The final result (the recipe below!) got tons of “mmmmm” sounds from both of us and even from Lilla too (age 2)!! Definitely a hit, and I’m so glad we snapped some photos before they were gone.
I really hope you will try them. They are worth the effort (not that they take that much effort!!)!
By the way, Fresh Lasagna Snacks are: vegan, gluten-free, nut-free, raw, oil-free, low sodium, portable, fast, and easy.
YIELD: 24 mini sandwiches (8 appetizers)
EQUIPMENT: Blender or Food Processor, Chef’s knife
TIME: 30 minutes or less
INGREDIENTS FOR BRAZIL NUT RICOTTA
1 cup Brazil nuts
1 Tablespoon lime juice
1/8 teaspoon natural salt
[add in by hand] 3 Tablespoons chopped green onions
INGREDIENTS FOR LASAGNA SNACKS
2 medium zucchinis
1/8 average pineapple
4 plum tomatoes
24 basil leaves
Cold-pressed olive oil
Fresh black pepper
INSTRUCTIONS FOR BRAZIL NUT RICOTTA
Blend or food process the Brazil nuts, lime juice, and salt. Be careful not to over-process so that you still have a small amount of texture. Transfer to a bowl, then add the chopped green onions by hand.
INSTRUCTIONS FOR ASSEMBLY
1. Slice the zucchinis and tomatoes into 1/4-inch rounds. You’ll want to end up with 48 zucchini slices and 24 tomato slices to make 24 mini sandwiches.
2. To cut the pineapple, use a sharp chef’s knife. First cut off the bottom (the top being where the spiky green leaves are). Next, carefully trim a super-thin slice that’s about 1/8 of an inch. Cut this slice into quarters so that it fits your rounds.
3. Stack your sandwiches as follows (from bottom to top): zucchini, tomato, pineapple, 1 teaspoon ricotta, basil leaf, zucchini.
4. Optional: Top with olive oil and/or freshly cracked black pepper.
[Click here for the full recipe including a downloadable recipe card, complete with shopping list and extra tips + health benefits. ETC. Our graphic designer has totally outdone herself making our first recipe card super user-friendly. ]