Vegetable Lasagne With No Noodles
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 jar of strained tomatoes (24 ounces)
  • 1 onion
  • 2 garlic cloves
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • 1 tbsp of olive oil
  • 1 egg
  • 1 container of ricotta cheese (15 ounces)
  • 1 tbsp dried italian herbs or ¼ cup fresh basil chopped
  • ½ cup shredded raw parmesan
  • ½ cup goat mozzarella or other raw cheese
  • 1 large zucchini sliced long into ½ pieces
  • 1 large yellow squash sliced long into ½ pieces
  • 4 cups of baby kale, spinach or other dark leafy greens
Instructions
  1. Preheat oven to 375 degrees
  2. For the tomato sauce, start by sauteeing onions in olive oil for 5 mins on low/medium heat in a pan on the stove
  3. Once onions are cooked tender, add garlic and sautee 2 more minutes
  4. Add tomatoes, red pepper, and salt and bring to a boil, then reduce to simmer
  5. Allow tomatoes to cook for at least 10 mins
  6. (Alternatively you can use your favorite jarred tomato sauce)
  7. In a bowl combine egg, ricotta cheese and herbs and stir well
  8. Place about ⅓ of the cooked tomato sauce on the bottom of a large baking dish
  9. Layer zucchini on top of tomato sauce
  10. Spread ½ ricotta mixture on top of zucchini
  11. Layer with ⅓ more tomato sauce
  12. Layer squash to top of tomato sauce
  13. Spread ½ ricotta mixture on top of squash
  14. Layer greens on top of squash
  15. Top with remaining sauce, shredded cheese and bake covered for 30-40 mins until bubbly and cheese is slightly browned
  16. Allow lasagne to rest for 10 mins before serving - it's HOT!
Notes
***Please remember to choose all organic ingredients if possible - especially the zucchini and squash because it could be genetically engineered***
Recipe by Food Babe at https://foodbabe.com/vegetable-lasagne-with-no-noodles/