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Vibrant Vegetable Lassagna

Posted in Breakfast and Brunch on 2013-11-04
Vibrant Vegetable Lassagna
Difficulty 5 minutes Serves 3-4
Lasagna seems to be that tried and true crowd pleaser for both kids and adults alike- a dish everyone can enjoy! If you think that a delicious and satisfying lasagna can't be made without wheat-based noodles and dairy-based cheese you need to try this recipe by Christina Ross of! While traditional lasagna may weigh you down and give you a gluten brain fog, her version will make you feel vibrant! Once your squash is sliced thin all thats left to do is whip up a quick batch of sauce and macadamia ricotta, layer with your noodles, warm it up briefly in your oven or food dehydrator (optional) and enjoy!


For the Noodles
1 medium-large zucchini
1 medium-large yellow squash

For the Sauce:
2 small garlic cloves

1 med shallot
1 pint cherry tomatoes (aprox 3 cups)
3 tbsp cold pressed extra virgin olive oil
1 handful fresh basil
1/4 cup fresh parsley
2 tbsp fresh rosemary
1 tsp black pepper
1 tsp salt

For the Ricotta

2 1/2 cups raw macadamia nuts
1 handful basil
1/2 handful parsley
1 tbsp rosemary
2 tsp salt
2 tsp black pepper
1/4 cup lemon juice


For the noodles

1) Slice the zucchini and squash lengthwise using a mandoline slicer cheese grater, or
vegetable slicer. You will want to slice the vegetables 1/8