Raw. Vegan. Gluten-Free. Not exactly the first dietary buckets that come to mind when you think of what elite athletes fuel up on (more like protein; whole grains; more protein). But for Novak Djokovic, gluten-free living has been his MO since 2011, and the tennis powerhouse is vegan to boot. So when he recently teamed up with Jacob's Creek to host a pop-up dinner and wine pairing at Parker & Quinn in NYC to celebrate the U.S. Open, he created this killer lasagna. Yes, it just happens to be vegan, gluten-free, and raw, but if you're anything like us, you'll have a hard time resisting seconds.

Novak Djokovic's Zucchini Lasagna

Cashew Ricotta

  • 1 cup of soaked cashew 
  • 1⁄4 cup of water
  • 1 tbsp of nutritional yeast 
  • 1⁄2 tbsp lemon juice
  • 1⁄4 tbsp salt

Combine everything in food processor and blend.

Pistachio Pesto

  • 3⁄4 cup of packed basil leaves
  • 1⁄4 cup of packed baby spinach leaves 
  • 1⁄4 cup pistachios
  • 3 tbsp of olive oil
  • 1⁄2 tbsp salt
  • 1⁄2 tbsp lemon juice
  • pinch of pepper

Place ingredients in food processor and blend until well combined.

Red Pepper Marinara

  • 1⁄4 cup of sun dried tomatoes, soaked one hour and then squeezed of water 
  • 1 tomato, seeded and roughly chopped
  • 1⁄2 red bell pepper, seeded and chopped
  • 1⁄2 shallot, copped
  • 1 tbsp of lemon juice
  • 2 tbsp of olive oil
  • 1⁄4 tbs of salt
  • 2 pinches of red chili flakes

Combine everything in food processor and blend. Layer the following ingredients in this order: cashew ricotta; 1 zucchini, ends trimmed and sliced on a mandolin; pistachio pesto; 1 medium tomato, sliced; red pepper marinara; fresh arugula; olive oil, drizzled; garnish with oregano, cashews, and red chili flakes.