serving size: 1
  • 200g Organic Zucchini
  • 200g Organic Eggplant
  • 80g Organic Carrots
  • 50g Woodstock Shiitake Mushroom
  • 10g Organic Garlic
  • 10g Organic White Onion
  • 200g Pomi Chopped Tomatoes
  • 1 Tsp. Spectrum Avocado Oil
  • Simply Organic Dried Rosemary
  • Simply Organic Dried Basil
  • Simply Organic Dried Thyme
  • 100g Organic Valley Ricotta Cheese
  • 20g Rumiano Organic Mozzarella
  • Natural Nectar Sea Salt
  • Simply Organic Black Pepper
  1. Preheat oven to 350°F or 180°C.
  2. Finely mince garlic, carrots, shiitake mushrooms and white onion.
  3. Heat 1 Tsp. avocado oil in sauce pot and saute garlic, white onion, and carrots.
  4. Add in chopped tomatoes and dried herbs.
  5. Simmer in low heat.
  6. Grate mozzarella and set aside.
  7. Remove ends of zucchini and eggplant.
  8. Use mandolin to make thin lengthwise slices about 1/3 inch thick. If no mandolin is available, a knife will suffice.
  9. Heat a non-stick pan and place vegetable slices quickly to cook and color on both sides.
  10. Once tomato sauce has simmered down to desired thickness, seeason with salt and pepper. Turn heat off.
  11. Start layering lasagna with zucchini and eggplant slices at the base. Layer with tomato sauce and ricotta. Make about three layers.
  12. Top with shredded mozzarella.
  13. Place in over for 5 minutes for cheese to melt.