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Vegetarian Lasagna
By Serves 4

Using shaved zucchini instead of noodles makes this dish entirely vegetarian and gluten free. Its such a great use of summers bounty.

Prep Time: 25 minutes
Cook Time: 30 minutes

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  1. 3 medium zucchini or summer squash
  2. ½ cup sun-dried tomatoes, not packed in oil
  3. 1 8 oz jar roasted red peppers, drained
  4. 2 garlic cloves
  5. ¼ cup extra virgin olive oil
  6. 1 8 oz jar Kalamata olives, pitted and drained
  7. 2 Tablespoons fresh lemon juice
  8. 1 8 oz jar pesto
  9. 1 16 oz container ricotta cheese
  10. ½ cup grated Parmesan cheese
  11. ¼ cup fresh basil, chopped
  12. ¼ cup balsamic glaze, (found in the grocery store near the vinegars and oils)

You may also need:

Bowl, Butter Knife, Food Processor, Kitchen Knife, Mandolin, Oven, Plate, Spoon

Step 1:

Using a mandolin or very sharp knife slice zucchini lengthwise into very thin strips to resemble lasagna noodles. Lightly salt the zucchini and set aside.

Step 2:

In a food processor pulse sun-dried tomatoes, red peppers and garlic adding oil as you go. Process until it reaches the consistency of chunky peanut butter. remove and set aside.

Step 3:

In a cleaned bowl of the food processor add olives and lemon juice. Pulse until it reaches the same consistency as the red pepper tomato mixture.

Step 4:

Mix the cheeses with the basil and set aside.

Step 5:

In a casserole dish sprayed with non-stick oil begin layering the lasagna. Start with two strips of zucchini laid side by side and slightly overlapping. Spread 1 heaping tablespoon of the cheese mixture and top with two more strips of zucchini.

Step 6:

Spread a teaspoon of red pepper and tomato mixture over zucchini and top with two more zucchini strips.

Step 7:

Spread a teaspoon of the pesto over zucchini and top with two more zucchini strips.

Step 8:

Spread a teaspoon of the olive mixture over zucchini and top with two more zucchini strips.

Step 9:

Finish with cheese, pesto olive and tomato mixtures. Repeat three more times in the same casserole dish.

Step 10:

Bake for 30 minutes at 350o. Plate and drizzle with balsamic glaze.

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