Vegetarian

Living Lasagna takes several minutes to prepare.

Living Lasagna takes several minutes to cook.

Living Lasagna makes 6 servings.

The ingredients for Living Lasagna are:

Spinach, fresh, 2 cup
Zucchini, 400g
Ricotta Cheese, part skim milk, 1.5 cup
Onions, raw, 6 tbsp chopped
Red Ripe Tomatoes, 480 grams
Tomato Paste, 30 grams
Sun Dried Tomatoes, 30g
Mushrooms, fresh, 1 cup, pieces or slices
Balsamic Vinegar
Olive Oil, 2 tbsp
Garlic, 3 cloves
Fresh Herbs (I use Cilantro, Basil, Parsley and Oregano)
Salt, Peper

Here is how you make Living Lasagna:

Each Layer must be prepared separately before the lasagna is assembled:Mushroom Layer:Marinate mushrooms in the balsamic vinegar and 1 tbsp olive oil for 2 hours. Drain and set aside.Zucchini Layer:Slice the zucchini into even slices. Place the zucchini slices in the oven and dehydrate at 105 to 120 F degrees for an hour, to soften.Ricotta Layers:In a food processor combine the prepared ricotta cheese, 1/2 of the onion, 2 cloves of garlic, herbs salt and pepper. Mix well and set aside.Spinach Layer:Wash the spinach leaves and place them in a salad spinner to release the water on it. You can also place the wet spinach on a dry paper towel and blot the excess water off. Place the spinach in a food processor until it is ground, but not overly processed. You want to still be able to identify it and not make a paste out of it. Marinara Layer:Remove the seeds of ? of the tomatoes and set the seeds aside. Leaving the seeds in the tomato will cause the sauce to be to watery. Put them in a food processor with 1 clove of garlic, the other half of the onions, the herbs, the sundried tomatoes, 1Tbsp of olive oil, the salt and the pepper and pulse to chop. Do not over process; the mixture should be slightly chunky, like a salsa. Let the sauce sit for at least 10 minutes before assembling the lasagna, to allow it to thicken. If the sauce is too wet, drain off a little of the juice.Tomatoes slices layer:Cut thick slices of tomatoes out of the remaining tomatoes.Tomato Paste Sauce:Mix the Tomato Paste with the tomatoes seeds and juice that was set aside.Assembly:You can use a cheesecake pan, or a square glass pan.I personally prefer to have several layers of Zucchini, Marinara and Ricotta and only a single layer of all of the mushroom, spinach, tomato slice.The tomato paste sauce should not be used as a layer, it is meant to be added when serving as extra tomato topping if desired.This makes 6 servings.

The nutritional information for Living Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 206.9

• Total Fat: 12.6 g
• Cholesterol: 38.6 mg
• Sodium: 293.1 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 3.2 g
• Protein: 12.2 g