Lasagna

This Lasagna is Vegan and Gluten-Free and can even be made Grain-Free and Tomato-Free if desired. We used chickpea pasta, but you can use whatever kind of pasta you'd like or even skip the pasta and just use all zucchini noodles. This recipe is so versatile, so don't be afraid to experiment!  Skip to the bottom for the full recipe.     
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Ingredients: 

Sauce-
1 Onion 
2 Cloves Garlic
1 tsp Avocado Oil
2 Medium Carrots
1 Beet 
1 Medium Sweet Potato
1/2 cup water
1/2 cup Sun-Dried Tomatoes (Optional) (Soaked in Water for 15 minutes)
2 Tbsp Lemon Juice
1 Date 
2 Stalks Celery
1 TBSP Organic Miso or 1 tsp Sea Salt
2-3 TBSP of your favorite fresh Italian herbs such as Basil, Oregano, Marjoram and Thyme (Or 2-3 tsp dried herbs) 

Lasagna-
1 Package of Gluten-Free Lasagna Noodles or Grain-Free Pasta
1 Raw Zucchini, Julienne
About 2 cups of your other favorite vegetables such as steamed Broccoli, Carrots, Cauliflower, Sauted Onions, Garlic and Mushrooms

Turn the Instant Pot on to Saute mode. Add the Avocado Oil, then Saute the garlic and Onions. Add 1/2 cup of water and the Carrots, Beet, and Sweet Potato. Saute until the veggies are fork tender. Add the cooked veggies to the Vita-Mix with sun-dried tomatoes (drained), Lemon Juice, Date, Celery, and Miso or Sea Salt. Blend until well combined, adding water as needed and using a tamper. 

Use a spatula to transfer mixture to mixing bowl. Chop herbs by hand or in the Vita-Mix. Add the herbs to the Sauce and mix well by hand.

Julienne the zucchini. Add a layer of sauce, a layer of noodles and then layer sauce, noodles, veggies and Nutty Cheeze or your favorite Vegan Cheese. Bake at 350°F, uncovered, for 30 minutes. 
Enjoy! 

Vegan Organic Guilt-Free Lasagna

Ingredients (all organic): 

Sauce-
1 Onion 
2 Cloves Garlic
1 tsp Avocado Oil
2 Medium Carrots
1 Beet 
1 Medium Sweet Potato
1/2 cup water
1/2 Cup Organic Sun-Dried Tomatoes (Optional) (Soaked in Water for 15 minutes)
2 Tbsp Lemon Juice
1 Date, pitted
2 Stalks Celery
1 TBSP Organic Miso or 1 tsp Sea Salt
2-3 TBSP of your favorite fresh Italian herbs such as Basil, Oregano, Marjoram and Thyme (Or 2-3 tsp dried herbs) 

Lasagna-
1 Package of Gluten-Free Lasagna Noodle or Grain-Free Pasta
1 Raw Zucchini

Veggies-
About 2 cups of our other favorite vegetables such as steamed Broccoli, Carrots, Cauliflower, Sautéed Onions, Garlic and Mushrooms

Directions-
​
1) If using an Instant Pot, turn on Sauté mode. Add the Avocado Oil, then Sauté the garlic and Onions. Add 1/2 cup of water and the Carrots, Beet, and Sweet Potato. Sauté until the veggies are fork tender. 

2) Add the cooked veggies to the Vita-Mix with sun-dried tomatoes (optional), Lemon Juice, Date, Celery, and Miso or Sea Salt. Blend until well combined, adding water as needed and using a tamper.  

3) Use a spatula to transfer mixture to mixing bowl. 

4) Chop herbs by hand or in the Vita-Mix.

5) Add the herbs to the Sauce and mix well by hand. 

6) Thinly slice the zucchini with a mandoline or veggie peeler.

6) Add a layer of sauce, a layer of noodles and then layer sauce, noodles, veggies, zucchini noodles and Nutty Cheeze or your favorite Vegan Cheese. 

7) Bake at 350°F, uncovered, for 30 minutes. 

​8) Enjoy! 

*For Nutty Cheeze recipe click here or see previous blog post.