|Zucchini and garden veggie lasagna|
The lasagna features layers of veggies with broccoli pesto in between and finished with a marinara sauce. You'll need two zucchini (1 yellow, 1 green or both the same), cauliflower, mixed greens, tomatoes, red pepper, carrot, onion, broccoli, and basil. That's a heap of produce in one meal.
Here's what you need for two servings:
2 zucchinis, sliced lengthwise into strips
2 cauliflower steaks
1 stalk of broccoli (2 cups) broken into small pieces and steamed
1 cup fresh basil
2 T. pumpkin seeds
juice of 1 lime
splash of olive oil
salt and pepper
1 Roma tomato, sliced in half
1/2 red pepper, sliced into strips
1 carrot, sliced into strips
1/2 red onion, sliced
1/2 cup fresh basil
salt and pepper
Here's what you do:
Preheat your oven to 400 degrees. Place the cauliflower steaks, zucchini strips, tomato, red pepper, carrot and onion on several baking sheets, lined with aluminum foil and spritzed with olive oil. Season with salt and pepper. Roast veggies for 30-40 minutes or until browned. Flip halfway if desired.
Steam the broccoli pieces for about 5 minutes until tender. After steaming, the broccoli should be cooled under cold water and drained. Place the cooled broccoli in a food processor with other pesto ingredients. Process until thick and creamy. Add a splash of water if necessary.
Transfer the pesto to a bowl. Don't bother to clean the food processor. Add the roasted marinara ingredients, after allowing them to cool a bit. Process until creamy.
For the lasagna: start with a handful of greens, next a cauliflower steak, then three strips of zucchini, some broccoli pesto, more zucchini strips, then marinara.
|I love sleeping bags but not as much as Mom's cooking.|
Recipe contributed to: http://dietdessertndogs.com/2013/08/01/wellness-weekend-august-1-5-2013/#more-18539