Novak Djokovic’s Zucchini Lasagna | Wine Enthusiast
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Novak Djokovic’s Zucchini Lasagna

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.

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