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

Blueberry Peach Crisp | Gluten & Dairy Free

This is a very quick and easy recipe and contains no butter, milk, or wheat flour. It even passed the approval of my husband and that's BIG for being wheat and dairy free!

Ingredients

1 1/2 cup gluten free oats

1 cup walnuts

1/4 cup crushed flax seed

2 tsp cinnamon

1 tsp vanilla

1/4 cup maple syrup

1/4 cup honey and/or agave

4 large peaches

1-2 cups fresh blueberries

Directions

Heat oven to 375 degrees.

In a food processor blend oats and walnuts into a coarse meal. Add flax seed meal, cinnamon, honey, syrup, and vanilla. Pulse a few times until blended. This is your crumb topping

Slice your peaches (peeling is optional). Mix with blueberries in the bottom of a 9x9 pan or a small casserole dish.

Top with crumb topping. Bake at  375 degrees for 25-30 minutes.

Enjoy!