Vegetable Lasagna Stacks

3 zucchini, cut into 1/4" thin long slices
1 lemon, zested and juiced
2 Tbsp EVOO
1 pound ricotta cheese
1/4 cup heavy cream
5 Tbsp chopped fresh parsley
2 Tbsp chopped fresh oregano
1 large beefsteak tomato, thinly sliced
2 oz thinly sliced salami
2 Tbsp refrigerated pesto

In a small bowl, toss the zucchini with the lemon zest, lemon juice and EVOO; season with salt and pepper.  In a bowl, combine the ricotta, cream, parsley and oregano; season with salt and pepper.  Build individual lasagnas on plates by stacking three layers each of the zucchini, the ricotta mixture, salami, and tomato slices.  Top with pesto.

Serves 4