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

Lasagna

 My dear friend, Mary, had her baby last weekend and I wanted to take a meal or two to her and her family to welcome the little one home! I ended up making 5 lasagnas and froze a few for us to eat later on. These are a great freezer meal and are easy to pop in the oven for dinner.

Ingredients

(for one lasagna)

1 package Lasagna Noodles

1 lb Ground Beef

1/2 lb Ground Sausage

1 large Yellow Onion

1small container Cottage Cheese

1 small container Ricotta Cheese

1 lb Mozzarella Cheese

1 cup finley grated Parmesan Cheese

1 large can Crushed Tomatoes

1 large can Diced Tomatoes

3 tsp Oregano

3-4 cloves Garlic

2 tsp Salt

Directions

Brown beef & sausage in a saute pan until cooked thoroughly.

Drain the meat and use the pan to saute the diced yellow onions.

Combine the meat and sauteed onions

Add both cans of tomatoes, garlic, oregano, and salt.

Bring to a simmer.

(My assembly line for 5 lasagnas)

Add a layer of the tomato/meat mixture to your casserole dish.

Add a layer of noodles over the meat.

Add dollops of cottage cheese and ricotta to the warm noodles and spread it around in an even layer.

Add a layer of mozzarella cheese over the cottage cheese and ricotta cheese.

Add another layer of meat, noodles, cottage & ricotta, and mozzarella.

Top with extra Parmesan cheese.

Bake at 375 degrees for 35-40 minutes.

Serve hot or let it cool and freeze it for up to 3 months.