Zucchini Lasagna

Organic Ingredients for the Ricotta Cheese:

• 375 g soft tofu
• 2 cups organic cauliflower, steamed and drained
• ½ cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• sea salt and black pepper to taste
• ¼ cup Natura Fiber

Organic Ingredients for the Lasagna:

• 4 large zucchinis
• 4 cups tomato sauce (for strict KETO, look for no-added-sugar tomato sauce or substitute half with broth based sauce)
• 2 cups fresh spinach
• ½ cup fresh basil, shredded
• fresh parsley to garnish

Method

• Pre-heat the oven to 350 degrees.
• Prep the ricotta cheese by blending all the ingredients in a food processor or high speed blender for 3-4 minutes or until the cheese is looking creamy.
• Slice each zucchini into thick noodle slices, 1/3 of a centimeter in width.
• Spread 3 tablespoons of tomato sauce on the bottom of your baking pan.
• Lay the noodles on the bottom of the pan and start layering the lasagna.
• First put a layer of ½ cup of sauce and then a ½ cup of ricotta cheese.
• Then add a generous layer of spinach and sprinkle the top with basil.
• Repeat the layering process until you have a top layer of sauce and cheese.
• Bake the lasagna covered for 30-minutes.
• Take the cover off and cook for another 15-minutes so that it gets crispy.
• Let the lasagna cool and garnish with fresh parsley.
• Leftovers can be stored in an airtight container in the fridge for up to 5 days and in the freezer for up to 6 months.