Novak Djokovic’s Zucchini Lasagna

Photo by Enrique Diaz / Getty

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.”

  • Cashew ricotta (recipe below)
  • 1 zucchini, ends trimmed and sliced on a mandolin
  • Pistachio pesto (recipe below)
  • 1 medium tomato, sliced
  • Red pepper marinara (recipe below)
  • Fresh arugula, to taste
  • Olive oil, to taste
  • Oregano, for garnish
  • Cashews, for garnish
  • Red chili flakes, for garnish
Cashew Ricotta
  • 1 cup soaked cashews
  • ¼ cup water
  • 1 tablespoon nutritional yeast
  • ½ tablespoon lemon juice
  • ¼ tablespoon salt
Pistachio Pesto
  • ¾ cup packed basil leaves
  • ¼ cup packed baby spinach leaves
  • ¼ cup pistachios
  • 3 tablespoons olive oil
  • ½ tablespoon salt
  • ½ tablespoon lemon juice
  • Pinch of pepper
Red Pepper Marinara
  • ¼ cup sundried tomatoes, soaked 1 hour and then squeezed of water
  • 1 tomato, seeded and roughly chopped
  • ½ red bell pepper, seeded and chopped
  • ½ shallot, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • ¼ tablespoon salt
  • 2 pinches red chili flakes

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.

Published on September 1, 2016