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.