Noodless Veggie Lasagna

 

 

Ingredients:

 

1 jar of strained tomatoes (24 ounces)

1 onion

2 garlic cloves

½ tsp red pepper flakes

½ tsp salt

1 tbsp of olive oil

1 egg

1 container of ricotta cheese (15 ounces)

1 tbsp dried Italian herbs or ¼ cup fresh basil chopped

½ cup shredded raw Parmesan

½ cup goat mozzarella or other raw cheese

1 large zucchini sliced long into ½ pieces

1 large yellow squash sliced long into ½ pieces

4 cups of baby kale, spinach or other dark leafy greens

Instructions

1. Preheat oven to 375 degrees
2. For the tomato sauce, start by sauteing onions in olive oil for 5 mins on low/medium heat in a pan on the stove
3. Once onions are cooked tender, add garlic and sautee 2 more minutes
4. Add tomatoes, red pepper, and salt and bring to a boil, then reduce to simmer
5. Allow tomatoes to cook for at least 10 mins

(Alternatively you can use your favorite jarred tomato sauce)

1. In a bowl combine egg, ricotta cheese and herbs and stir well
2. Place about ⅓ of the cooked tomato sauce on the bottom of a large baking dish
3. Layer zucchini on top of tomato sauce
4. Spread ½ ricotta mixture on top of zucchini
5. Layer with ⅓ more tomato sauce
6. Layer squash to top of tomato sauce
7. Spread ½ ricotta mixture on top of squash
8. Layer greens on top of squash
9. Top with remaining sauce, shredded cheese and bake covered for 30-40 mins until bubbly and cheese is slightly browned