Eat Your Greens | Zucchini Pesto Lasagna

This week Mary from Sweet Roots and I are focusing on green foods! Lots of veggies and fresh spring dishes. This recipe is a creation to accommodate many dietary needs. It is gluten free and has the option of being dairy free, too!

Pesto:

Handful of Kale

Handful of Basil

Handful of Spinach

1/2 cup Sunflower Seeds

2 cloves Garlic

Juice of 1/2 lemon

1/2-3/4 Olive Oil

Pinch of Salt

Dairy Lasagna:

2 Zucchini

Ricotta Cheese

Parmesan Cheese

Mozzarella Cheese

Non-Dairy Lasagna:

2 Zucchini

Daiya non-dairy cheese

Directions

Blend pesto ingredients in a food processor or blender. Set aside.

Slice zucchini with a vegetable peeler, knife, or mandolin into long, thin strips. 

Layer pesto, zucchini, and cheese about three times in individual pans or a casserole dish.

Bake at 375 degrees for 20-25 minutes...until cheese is golden brown or melted. 

Enjoy!

Lovely photos by MaryAngelo Photography