Alkaline Lasagna

Ingredients

  • Zucchini lasagna noodles
  • mushroom meat marinara
  • whipped Brazil nut & walnut ricotta
  • alkaline cheese

Preparation

  1. Preheat your oven to 400 degrees

  2. Slice zucchini longways in quarter inch pieces. Layer zucchini lasagna slices on a greased, glass baking dish

  3. Top with mushroom meat marinara (page 74 of the PLANT TASTE cookbook) on top of your zucchini. Layer on whipped ricotta (page 73 of the PLANT TASTE cookbook). Layer on more zucchini slices and repeat the layering of marinara and ricotta. For extra chlorophyll & minerals, add an additional layer of steamed greens between the marinara and ricotta. Top with alkaline cheese or alkaline parmesan

  4. Bake in a 400 degree oven for 20 minutes. Allow to cool & set for 5-10 minutes, and dig in

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