Vegetable Lasagne With No Noodles
- 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
- Preheat oven to 375 degrees
- For the tomato sauce, start by sauteeing onions in olive oil for 5 mins on low/medium heat in a pan on the stove
- Once onions are cooked tender, add garlic and sautee 2 more minutes
- Add tomatoes, red pepper, and salt and bring to a boil, then reduce to simmer
- Allow tomatoes to cook for at least 10 mins
- (Alternatively you can use your favorite jarred tomato sauce)
- In a bowl combine egg, ricotta cheese and herbs and stir well
- Place about ⅓ of the cooked tomato sauce on the bottom of a large baking dish
- Layer zucchini on top of tomato sauce
- Spread ½ ricotta mixture on top of zucchini
- Layer with ⅓ more tomato sauce
- Layer squash to top of tomato sauce
- Spread ½ ricotta mixture on top of squash
- Layer greens on top of squash
- Top with remaining sauce, shredded cheese and bake covered for 30-40 mins until bubbly and cheese is slightly browned
- Allow lasagne to rest for 10 mins before serving - it's HOT!
***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/
3.2.2045