Zucchini, lasagna

Name: Zucchini, lasagna
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2summer squash, very thinly sliced lengthwise; 3zucchini, very thinly sliced lengthwise; 2 bulbs fennel, very thinly sliced ¼ cup olive oil; Itsp Himalayan pink salt; 2 cups No-Mato Marinara (page 244); 2 cups baby spinach, packed; For the ricotta "cheese" cup raw cashews, soaked for 4hours and drained; 2 tospolive oil; Juice of lemon; Itsp Himalayan pink salt; ¼ cup water; 1 tsp dried oregano; Pinch of freshly ground black pepper

5 steps

Prep:10minCook:1h

Updated at: Thu, 17 Aug 2023 00:16:30 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

2summer squash

very thinly sliced lengthwise

3zucchini

very thinly sliced lengthwise

2 bulbsfennel

very thinly ced

¼ cupolive oil

sli

Himalayan pink salt

2 cupsto Marinara

No-Ma

2 cupsbaby spinach

packed

raw cashews

For the ricotta che, soaked for 4hours and drained

2 tospoliveoil

lemon

juice

Himalayan pink salt

¼ cupwater

1 tspdried oregano

black pepper

freshly ground

Instructions

Step 1

In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for about 7 minutes or until fragrant. Add the mushrooms, increase the heat to medium-high, and cook for 10 to 15 minutes. (Wait until the liquid evaporates, and keep cooking the mushrooms until they brown nicely.) Add the garlic, stir, and transfer the mixture to a large bowl. Let cool to room temperature.

Step 2

2 While the mushroom mixture cools, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

Step 3

3 In a food processor, combine the cooled mushroom mixture and the cooked quinoa. Blend well until a hearty mixture is formed. It should stick together.) Return the mixture to the large bowl, and add the almond flour, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.

Step 4

4 Using a heaping tablespoon (about 2 tablespoons per ball) of mixture, form balls using damp hands. Place them on the prepared baking sheet, and bake for 30 minutes, turning halfway through.

Step 5

5 Serve warm over spiralized zucchin or roasted spaghett squash, and top with No-Mato Marinara and fresh basil.