Making Zucchini Lasagna
Pesto
fresh basil leaves, fresh parsley, garlic cloves, lemon juice, olive oil, walnuts or almonds, sea salt
(blend ingredients to make a rich pesto sauce)
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| Basil leaves ready to be blended to a paste. |
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| Layer zucchini and tomato slices, piles of spinach and pesto. Make 2-3 layers of these. |
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| After layering the dish, add additional seasoning to the top like basil and parley and sea salt. |
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| Bake for 45 or so minutes at 350F. |
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| Wah-lah! Italian supper tonight!!! |
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| These breadsticks are made from quinoa, millet and a little flax blended to a flour and then riced cauliflower and seasonings added along with extra garlic to make the "garlic bread sticks". My bro was ecstatic!!! |
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| Close-up of the zucchini lasagna - very creamy! |
Can I add some meat to this recipe? Should I cook it before I put it into the lasagna?
ReplyDeleteOf course you can change the recipe in any way that suits you. If you have candida, I would recommend lean meat though :) And I'll bet it's much tastier than mine!
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