Veggie Lasagna

 

Vegetable Lasagna

Tomato Sauce

1 tbs. extra virgin olive oil

3 shallots, peeled and chopped finely

3 cloves garlic, peeled and chopped finely

3 cups canned (including the juice) or *fresh tomatoes, peeled, seeded, and chopped

¼ cup fresh oregano leaves, chopped finely

1 tsp. salt

1 tsp. pepper

pinch of cayenne pepper

1 cup sun-dried tomatoes, soaked for 30 minutes in water (to be added in last step)

1. If using fresh tomatoes, boil a large pot of water and then place tomatoes into boiling water for about 30 seconds, using tongs. Put them into a bowl of ice cold water for a few minutes until cool enough to peel. Slice in half and remove the seeds with a spoon.
2. Heat oil in a skillet over low-medium heat.
3. Once skillet is hot, add shallots and garlic for about 3-4 minutes, stirring so they will not burn.
4. Pour the chopped tomatoes (and juice if using canned), oregano, salt, pepper and cayenne to the garlic and shallots and increase heat to medium-high. Stir well.
5. Bring mixture to a boil. Reduce heat to low and simmer for 20 minutes, uncovered.
6. Let cool.
7. Drain sun-dried tomatoes.
8. Add tomato mixture and sun-dried tomatoes to a food processor and blend until you get the consistency you like. I leave mine a bit chunky.

Ricotta Cheese

1 ¾ cup macadamia nuts

½ cup water

½ cup fresh-squeezed lemon juice

2 tbs. extra virgin olive oil

2 garlic cloves, peeled

1 tbs. raw honey

1 tsp. nutmeg

1 tsp.sea salt

1 cup chopped fresh basil leaves, chopped finely

½ cup fresh Italian parsley leaves, chopped finely

1. Add nuts, water, lemon juice, olive oil, garlic cloves, nutmeg and salt to a food processor and blend until smooth.
2. Place ricotta mixture into a bowl. Stir basil and parsley into mixture with a spoon. Place in fridge.

Spinach

7 cups spinach leaves, stems removed

1 tbs. olive oil

2 garlic cloves, peeled and chopped

1. Heat oil in skillet over medium heat.
2. 2dd garlic and spinach to oil and sauté for about 2 minutes.
3. 3. Turn off heat and set aside spinach.

Broccoli

2 cups broccoli florets, remove stems and chop into small pieces

2 tbs. olive oil

1. Heat oil in skillet over medium heat.
2. Add broccoli and sauté in pan about 4 minutes. Cover with lid and let cook for another 5 minutes, stirring occasionally.
3.  When done, turn off heat and set aside.

Zucchini

2 pounds of zucchini squash (I used 7 small zucchinis)

1. Heat oven to 400 degrees.
2. Slice zucchini lengthwise into thin strips.
3. 3In a single layer, place zucchini strips onto a parchment lined cookie sheet (I used two cookie sheets).
4. Heat in oven for 20 minutes.
5. 5. Remove from oven and reduce temperature to 375 degrees.

Assembly

1. In an 11×7 inch pan, pour a thin layer of tomato sauce to coat bottom.
2. In a single layer, place half of zucchini strips on top of the tomato sauce.
3. Gently spread the ricotta cheese onto the zucchini.
4. Evenly spread the broccoli florets on top of the ricotta cheese.
5. Next, pour half of the remaining tomato sauce on top of broccoli.
6. Add the second layer of zucchini strips.
7. Spread the ricotta cheese on top of zucchini.
8. Evenly spread spinach on top of the ricotta cheese.
9. Pour remaining tomato sauce on top of the spinach.
10. Bake in oven for 25 minutes.
11. Remove from oven and serve.