Garden-Fresh Green Lentil Lasagna
Ingredients
- 2 tablespoons first-press, cold-pressed olive oil
- 4 cups diced fresh vegetables (1 small yellow squash, 1 small zucchini, 1 small red onion, 1 small organic sweet red pepper; 1 small eggplant can also be added)
- ½ teaspoon dried organic basil and oregano
- 4 cloves garlic, minced
- 1 (18.3-ounce) jar diced tomatoes (preferred Jovial brand, clean and low-sodium)
- 1 large bunch fresh basil, rough chopped (save some for topping)
- 1 (8-ounce) package green lentil lasagna (Explore Cuisine brand, no precooking required)
- 1½ cups Dandelion Green Moringa Pesto*
- 1½ cups Vegan Garlic Cashew Cream Sauce **
Instructions
- Meat option: Add ½ pound grass-fed beef, bison, or organic ground turkey, browned and seasoned with sea salt, onion powder, garlic powder, black pepper, red pepper flakes, basil, and oregano. Preheat oven to 400°F. Grease a deep 8- by 8-inch baking pan. Heat olive oil in large skillet or wok and add the vegetables and dry spices; sauté 5 minutes to soften. Add ½ the jar of tomatoes and cook for another 5 minutes, then add about ¼ cup fresh basil, roughly chopped. Layer the sheets of the green lentil lasagna, cashew cream sauce, pesto, and vegetables, starting and ending with cashew cream sauce. Top with nutritional yeast or grated organic goat cheese or mozzarella. Bake covered for 30 minutes, then uncover and bake for additional 10 minutes, until top is browned. Serve topped with fresh chopped basil.
