Zucchini Lasagne
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| Prep Time | 1 hour 15 mins |
| Cook Time | 15 mins |
| Servings |
Ingredients
- 1/2 zucchini peeled
- 2 cup spinach leaves tightly packed
- 1/2 Marinara sauce
- 1/2 ripe avocado
- 1 ripe tomato chopped
- 1/2 cup sun-dried tomatoes
- 1/2 red bell pepper chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp minced basil
- 1 tsp oregano
- 1/4 tsp Salt
- Dash cayenne
Ingredients
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Instructions
- Soak the sun-dried tomatoes for an hour
- Marinara Sauce Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Sauce will keep for 3 days
- Lasagne Thinly slice zucchini lengthwise into long, wide noodles (using a mandoline/sharp knife)
- Place spinach in a food processor fitted with the S blade and pulse until finely chopped
- Coat the bottom of a small square container with 2 tblsp of the Marinara sauce and arrange a third of the zucchini noodles in a layer over it
- Top with 2 tblsp of Marinara sauce and adda layer of half of the avocado
- Top with half of the spinach and press with spatula
- Repeat this layering process
- A third of the zucchini and 2 tblsp of Marinara sauce should remain
- Layer zucchini on top and cover with sauce
Recipe Notes
This recipe makes 1 serving! The picture featured multiplied the recipe X4.
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