Summer Zucchini Lasagna Stacks with Grass-Fed Beef Ragù, Ricotta, and Toasted Macadamia Crumble
Paper-thin ribbons of fresh zucchini layered with a quick, warm grass-fed beef and sun-dried tomato ragù, creamy herbed ricotta, basil pesto, and wilted spinach, then crowned with a crunchy topping of toasted macadamias, lemon zest, and Parmigiano. All the comfort of lasagna, with no oven and no pasta.
Yield: Serves 6 · Active: 45 min · Total: 1 hour · Best in North America in summer, when zucchini, tomatoes, and basil are at their peak · Best eaten: midday or early evening
Ingredients
Zucchini
4 medium zucchini, sliced lengthwise on a mandoline into ⅛-inch ribbons
1 tsp Baja Gold sea salt, for drawing out moisture
Quick beef ragù
1 tbsp extra virgin olive oil
1 lb grass-fed ground beef
1 small shallot, minced
2 garlic cloves, minced
½ cup unsulfured sun-dried tomatoes, soaked 30 minutes, drained, and finely chopped
1½ cups tomato passata (or 3 fresh tomatoes, chopped)
1 tsp dried oregano and ½ tsp fennel seeds, crushed
½ tsp Baja Gold sea salt and black pepper
A handful of fresh basil, torn
Herbed ricotta
1½ cups whole-milk grass-fed ricotta
¼ cup grated Parmigiano-Reggiano
Zest of ½ lemon
2 tbsp fresh basil, chopped
Pinch of Baja Gold sea salt and black pepper
Basil pesto
2 cups packed fresh basil leaves
½ cup pine nuts (or macadamias)
1 garlic clove
1 tbsp lemon juice
¼ cup grated Parmigiano-Reggiano
½ tsp Baja Gold sea salt
4 tbsp extra virgin olive oil
Wilted spinach
7 oz baby spinach, massaged with ¼ tsp salt and squeezed dry
Toasted macadamia crumble
½ cup macadamia nuts, roughly chopped
Zest of ½ lemon
2 tbsp grated Parmigiano-Reggiano
1 tsp fresh thyme or oregano leaves
Pinch of flaky sea salt
To finish: sliced fresh tomatoes, basil leaves, and a drizzle of olive oil
Method
Salt the zucchini. Lay the ribbons on towels, sprinkle them lightly with salt, and let them sit 15 minutes, then pat them very dry. (For a softer texture, grill or sear them 30 seconds per side instead.)
Make the ragù. Heat the olive oil in a skillet over medium-high heat, and brown the beef, breaking it up, for 5–6 minutes. Add the shallot and garlic for 1 minute, then the sun-dried tomatoes, passata, oregano, fennel, salt, and pepper. Simmer 10–15 minutes, until thick, then stir in the basil.
Make the herbed ricotta. Stir together all the ricotta ingredients.
Make the pesto. Pulse everything except the olive oil, then stream in the oil, until coarsely combined.
Make the macadamia crumble. Toast the chopped macadamias in a dry skillet over medium heat for 3–4 minutes, until golden. Let them cool, then toss them with the lemon zest, Parmigiano, thyme, and flaky salt.
Build the stacks. On each plate, lay 3–4 zucchini ribbons, slightly overlapping. Spoon on warm ragù, then dollops of ricotta, a little pesto, and some wilted spinach. Add another zucchini layer, and repeat.
Finish. Top each stack with a slice of tomato, a spoonful of ricotta, and a generous scatter of macadamia crumble. Finish with basil and a drizzle of olive oil, and serve right away.
Make it a casserole: Layer everything in an 8x8 dish instead, and warm it in a 350°F oven for 15 minutes before adding the crumble.
Storage
The ragù, ricotta, and pesto keep refrigerated up to 4 days, and the macadamia crumble up to 1 week in an airtight jar (add the Parmigiano just before serving, if you're making it ahead). The assembled stacks are best right away.
Nourishment Notes
Grass-fed beef — complete protein, heme iron, zinc, B12, and CLA.
Ricotta — protein, calcium, and vitamins A and K2, especially from grass-fed milk.
Parmigiano-Reggiano — calcium, protein, and vitamin K2.
Macadamias — monounsaturated fats, manganese, and thiamine, with a rich, buttery crunch.
Tomatoes — lycopene, made more absorbable by cooking with olive oil and fat.
Zucchini — vitamin C and potassium.
Basil and spinach — vitamin K, folate, magnesium, and eugenol.
Pine nuts — zinc, magnesium, and vitamin E.
For your cycle: The beef's heme iron, zinc, and B12 make this especially restorative during the menstrual phase, and the tomatoes and spinach bring vitamin C and folate. It's light enough for summer in any phase.
Sourcing
Ground beef — 100% grass-fed and grass-finished, from a local rancher, White Oak Pastures, or US Wellness Meats
Ricotta — whole-milk ricotta from grass-fed milk, with no gums or stabilizers, or homemade (see my Garden Ribbon Salad for the method)
Parmigiano-Reggiano — DOP, aged 24+ months, made from raw milk by law
Macadamias and pine nuts — organic and raw, kept in the fridge (pine nuts from Italy or the Mediterranean)
Zucchini, tomatoes, shallots, garlic, basil, spinach, thyme, and lemons — organic, from a farmers' market in summer
Sun-dried tomatoes — organic and unsulfured
Tomato passata — organic, in glass, with no added sugar (Bionaturae or Jovial)
Dried oregano and fennel seeds — organic and non-irradiated
Extra virgin olive oil — organic, single-estate, harvest-dated, in dark glass
Salt — Baja Gold sea salt; Maldon for finishing
— Anna aka Food Marshall