Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them. With that said, I hope you enjoy her recipe for vegetable lasagna below, it’s a real game changer!
This recipe is truly a collaboration of creatives in the Paleo, vegetarian and clean eating scene. We used Kite Hill for their delicious almond milk based Ricotta. This cheese could fool any dairy devotee. With the help of Capellos, grain and gluten free eaters can now enjoy home-cooked, delicious lasagna noodles. I incorporated my bolognese sauce, that is the product of a few years of experimentation, and is fully approved by my Italian husband. “ICBIP (I can’t believe it’s Paleo) is the remark I continually get when I whip up this dish. I’m sure your response will be the same. Enjoy!
INGREDIENTS (BOLOGNESE SAUCE)
2 tablespoons coconut oil or olive oil
1 onion, chopped
4 carrots, chopped
2 celery ribs, chopped
1 can crushed fire roasted tomatoes, I like Muir Glen
1 teaspoon Himalayan pink salt
1/2 teaspoon fennel seeds
1 tablespoon apple cider vinegar
1/2 cup pine nuts
Pour oil into cast iron pot over medium heat. Add onions, carrots and celery. Sauté until onions are golden brown and carrots are softened. Add apple cider vinegar to the pot. Stir well. Add tomatoes and cook 10-15 minutes stirring constantly.
Add salt and fennel seeds. Place all contents in blender with pine nuts. Blend on high until smooth. Add olive oil if needs.
Yield: 1 8 x 10 or 8 x 8 Lasagna
1 tablespoon coconut oil
2 cloves garlic
2 zucchini, sliced into 1 inch rounds
2 bell peppers, chopped
3 cups spinach
1 cup basil, sliced
1 tomatoe, sliced into 1\4 inch rounds
1 cup Kite Hill classic ricotta
lasagna sheets from Cappellos
4 cups bolognese sauce (recipe above)
Heat oil in cast iron pot. Add onion and garlic. Allow to soften, then add zucchini and bell pepper. Add spinach and stir until wilted. Cool, then add basil.
In 8 x 8 or 8 x 10 pan, pour 1 cup of sauce into the bottom of the pan and spread evenly. Cover sauce with one layer of lasagna noodles. Top with a layer of ricotta. Spoon veggies mixture on top. Repeat for another 2-3 layers. When you reach the top layer, cover lasagna with tomato rounds. Sprinkle herbs de province on top. Bake for 40 minutes. Broil for final 5 minutes of baking.