#8566
Ariella Wells
Ariella6
Member

LASAGNA

Noodles: peel and thin slice long ways 1 large zuchinni

Put a single layer of ½ of noodles in glass casserold pan
and drizzle with olive oil and lemon to soften.

Veggies: layer ½ of these on top of the noodles

1 small yellow squash, sliced

1 ½ cups spinach, with stems removed

½ red bell pepper, sliced

½ green bell pepper, sliced

1 cup broccoli flowerets

2 carrots shredded

Marinara sauce: blend in blender

1 cup dried tomatoes

2 to 3 fresh tomatoes

1 tsp basil

2 tsp oregano

2 tsp salt

¼ cup olive oil

2 to 3 cloves garlic

1/8 cup onion

layer ½ marinara sauce over veggies

Ricotta cheese sauce: blend in food processor

1 cup macadamia nuts – soaked overnight

½ head cauliflower

2 cloves garlic

1 tsp celtic sea salt

1 tsp Italian seasoning

water – enough to moisten but not be runny

layer ½ cheese sauce over marinara sauce

 

Repeat all layers and place dish in dehydrator on 115 for
about 60 minutes or until warm.

(could do on lowest oven setting and then leave door cracked
open as well if you don’t have dehydrator this would fit in)