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 Love-Fed.com!
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!
Ingredients 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 1/4
Directions 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