Green vegetables and legumes aren’t the only beneficial ones, but they certainly claim the majority of what is associated with foods for optimal health.
This lasagne is a real treat using ingredients like a homemade pesto, Miyoko’s Kitchen and Kite Hill dairy-free cheese, Organic Girl’s “Supergreens!” blend, and Explore Cuisine’s green lentil lasagne sheets.
Traditional lasagne, like any good American-Italian dish contains the three things I love but don’t include in my diet anymore: gluten, dairy, and nightshades.
While I miss these ingredients sometimes, it’s well-worth the trade for feeling well. It’s pretty incredible to become so intune my body. My reaction is so strong to tomatoes that I develop canker sores on the inside of my mouth when I have them.
- 1/3 cup basil pesto
- 6-8 oz. dairy-free cheese
- 1 cup cooked broccoli
- 1 cup baby greens
- 1 package green lentil lasagne sheets
Cook lasagne sheets in boiling, salted water until al dente. Drain, and preheat oven to 375°F.
In a small baking dish (I used an 8×8″), begin the bottom layer with noodles. For the 8×8″ baking dish I used, I overlapped 3 sheets for each layer.
The order of ingredients used isn’t super important, just make sure that you put ample pesto, dairy-free cheese, broccoli, and greens to make a thick layer. The top layer I reserved for just pesto and dairy-free cheese as vegetables don’t hold up too well under the broiler.
Bake lasagna for 15 minutes to heat. Then, turn the oven’s broiler on medium and bake for an additional 8-10 minutes, or until browning occurs.