Top-rated tennis star Novak Djokovic, who famously practices a plant-based, gluten-free diet, recently opened a vegan restaurant, Eqvita, in Monte Carlo, where he and his wife live. This raw zucchini lasagna is a go-to dish at the restaurant and at home.
“I would never serve anything at the restaurant that I wouldn’t eat at home,” he says. “What I love about this dish is that it’s surprising and delicious—and healthy.”
Published: September 1, 2016
Ingredients
Cashew Ricotta
Pistachio Pesto
Red Pepper Marinara
Directions
In a food processor, combine all ingredients for cashew ricotta in a food processor. Pulse until well combined. Set aside. Repeat for pistachio pesto and red pepper marinara (separately). Set aside.
Layer the following ingredients on serving plate: cashew ricotta, sliced zucchini, pistachio pesto, sliced tomato, red pepper marinara. Top with arugula, and drizzle with olive oil. Garnish with oregano, cashews and red chili flakes. Serves 2–4.
