Thursday, August 6, 2009

Vegetarian lasagne recipe using essential oils

Vegetarian Lasagna

  • 2 Tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1 red onion, chopped
  • ½ to 1 drop oregano essential oil
  • ½ to 1 drop basil essential oil
  • 20 oz. fresh spinach
  • 32 oz. marinara sauce
  • 2 c. ricotta cheese
  • 16 oz. mozzarella cheese
  • ½ c. fresh parmesan cheese, grated
  • ½ c. Italian parsley, chopped
  • 1 egg
  • 6–8 small zucchini
  • Salt and pepper
Preheat oven to 350° F. Sautee garlic and onions in 1 tablespoon of olive oil in a large pan over medium heat for 3–5 minutes. Add oregano and basil oil and stir. Next, add a small bunch of spinach and allow to slightly wilt. Repeat until all of the spinach has been added. Add the remaining tablespoon of olive oil during this process, if needed. Once the spinach is heated through, drain excess liquid and add the marinara sauce. Mix well and set aside. Combine ricotta, 8 ounces of grated mozzarella, and ¼ cup of parmesan cheeses with the Italian parsley and egg. Add salt and pepper, if desired. Set aside. Slice zucchini lengthwise about ¼-inch thick. Slice remaining mozzarella cheese and reserve. Spread a small layer of the spinach mixture in the bottom of a 10 x 13 size pan. Place one layer of zucchini on top of sauce and cover with spinach mixture. Spread cheese mixture over these layers and top with another layer of zucchini. Spread remaining spinach mixture and cover with tin foil. Place in oven and cook for about 30–40 minutes or until zucchini is fork tender. Remove tin foil and place remaining slices of mozzarella and ¼ cup of parmesan cheeses on top. Return to oven to allow cheese to melt. Let sit for 5–8 minutes and serve. Serves 6–8+.

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