Monday, July 30, 2012

Noodle-less Zucchini Lasagna

I was given a giant home grown organic zucchini the other day (Thanks to my friend, Tara!) and I thought what better to make a noodle-less lasagna with! 
Super easy, clean, fresh, almost-raw and delicious!

~Pour a 1/2 of a 16oz. can or jar of your favorite organic or homemade marinara sauce on the bottom of  your preferred baking dish
~I used plain, organic tomato sauce and sprinkled a layer of fresh diced herbs (oregano, basil & rosemary) from my new herb garden (Thanks to my grandparents!) :)
~4-5 regular sized zucchinis or 1 gigantic one - sliced into lots of thin slices - pile all of them in pan
~Add a layer of baby spinach
~Here you can also add diced garlic and onions (optional)
~Top with the rest of your tomato/marinara sauce
~Sprinkle lightly with feta cheese
~Bake at approx. 350* for 25 minutes. The idea is to not overcook and still get some crunch from the zucchini.

*On the side:
~Roasted zucchini slices ("chips") sprinkled lightly with garlic (or sea) salt and baked in the toaster oven at 400* for about 15 minutes, or until browning. (Keep a close eye.)
~Sautéed beets cooked in grape seed oil and Penzey's Italian seasoning.

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