Tuesday, August 16, 2011

Vegetable Lasagna with Zucchini Noodles

This is perfect for a summer-time lasagna as it requires no cooking. It's also very light and gluten-free using thin slices of zucchini for the noodles. However, it still has a lasagna taste with the rich tomato sauce and creamy cheese so the kids and adults will still love it!


Marinara Sauce:
1 jar sun-dried tomatoes in olive oil
3 medium ripe tomatoes, chopped
1 pitted date or pinch of stevia
1 teaspoon dried basil
1 teaspoon dried oregano
1 clove garlic
Sea salt and pepper to taste

15 oz. ricotta cheese
4 oz goat cheese
1 cup Parmesan cheese plus 1/4 cup reserved for sprinkling on top
1/4 cup fresh parsley or 1 tablespoon dried parsley
1/2 teaspoon fresh ground black pepper
1 bunch of fresh spinach leaves

3 medium zucchini slices
1 lemon, juiced
1 tablespoon extra- virgin olive oil


Noodles: Slice Zucchini in long thin layers using a mandolin slicer or sharp knife. Place zucchini noodles in a bowl and drizzle in lemon juice and olive oil. Lightly toss. Let marinate while preparing marinara and cheese sauce to soften noodles .

Marinara Sauce: Place all ingredients in a blender and blend until smooth. Set aside

Cheese Sauce: In a medium bowl, combine the ricotta, goat cheese, 1 cup Parmesan, parsley, and pepper. Set aside. Clean spinach leaves and tear in pieces with hands. Set aside.


Divide ingredients into three layers in a glass lasagna pan: Zucchini noodles first, marinara sauce second, cheese sauce third, then sprinkle with the spinach. Do remaining 2 layers. Top with reserved 1/4 cup Parmesan.

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