Oh, how I love lasagna! To me, it’s the ultimate comfort food! We eat meat around here in Nashville but, I’m of the mindset of having a balanced life. I think that our bodies and the environment can be helped by cutting down on meat and when we do eat meat it’s important to use high quality, smaller farm-raised products if possible.
Here we have a whole lot of powerhouse veggies like kale, carrots, and garlic all smooshed between ribbons of zucchini and cheese. For this particular recipe, I used a layer of gluten free brown rice pasta to make it a little more substantial (for my husband’s sake). I’ve left the pasta out before and it’s totally as delicious and filling for me. Possibly my favorite thing about this recipe is it can be put together ahead of time and kept covered in the fridge!
This saves time after work and also allows all the flavors to meld together and become married in gooey lasagna bliss. Can you tell I love this stuff? Make it Sunday night during meal prep, keep it in the fridge until you get off work Monday and pop it in the over. 25 mins later you’ll have yourself a hot delicious Meatless Monday winner!
1/2 large green pepper
1/2 large white onion
1 shaved carrot
2 huge cloves of garlic (This garlic I have right now is massive.)
1 can organic tomatoes with fire roasted chilies
1 cup cook al dente brown rice penne pasta
Organic ricotta cheese
Organic parmesan cheese
Organic mozzarella cheese (I use full-fat cheese)
Pink sea salt