Another dangerously delicious recipe (#sorrynotsorry). Although this definitely doesn’t (exactly) have a vegan option and is quite cheese heavy (again, #sorrynotsorry), it is:
- Keto Friendly
- Homemade Marinara
- No Noodles
- No Processing
- 100% Delicious
This recipe makes A LOT – like almost 2 casserole dishes worth, depending on the size of casserole dish you use. I usually like to make it into 3 – 4 smaller glass dishes that have air-tight, clasp lids so that I can freeze some to have on hand.
- 1 – 2 tbsp coconut oil
- 1 small onion, diced
- 1 cup sliced mushrooms
- 1 – 2 tbsp butter or ghee
- 3 garlic cloves, pressed or minced
- 1 tbsp dried oregano, or to taste
- 2 bay leafs
- 1 – 2 tbsp balsamic vinegar
- sea salt & pepper, to taste
- 1 pinch of red pepper flakes
- 796 ml (1 large can) crushed tomatoes
- 800 gr (2 tubs) ricotta cheese – I like to use Paradise Islands as they’re local + have the best pricing
- 2 cups spinach, finely chopped
- 1 cup basil, finely chopped
- 1 free range egg
- 2.5 cups (approx.) parmesan cheese, shredded – save ½ cup to top at end
- 2.5 cups (approx.) mozzarella cheese, shredded – save ½ cup to top at end
- 4-8 medium zucchini, thinly sliced lengthwise (a mandoline or sharp knife works great! I find with a mandoline, you don’t need as many zucchini’s because you can get them a lot thinner.)
- Dehydrator – You can also use your ovens lowest heat setting if you do not currently have a dehydrator or salt to draw out the moisture + tap to dry with paper towel
- Lay the zucchini strips on dehydrator trays and set dehydrator to a medium setting or set your oven to the lowest setting and lay out the zucchini on a baking tray. You may need to flip the zucchini strips half way through if you’re using an oven in order to dehydrate evenly.
- The purpose of this step is to draw out most of the moisture from the zucchini in order to be able to roll the zucchini but not so much that is has been completely dehydrated.
- If you are using a mandoline, I find I don’t need to dehydrate them at all however, it is a good idea to use the salt method (see above) so that you draw out a bit of the moisture to avoid it going “soupy”
- While the zucchini is dehydrating, prep all of your ingredients.
- Warm the coconut oil in a medium sauce pan over medium heat. Add the onions and sauté for about 5 minutes, until the onion softens.
- Next, add mushrooms, butter, garlic, spices and balsamic vinegar. Stir until fully combined and the mushrooms have been cooked down, about 5min.
- Add crushed tomatoes and bring sauce up to a boil, stirring consistently. Reduce to a medium low heat and allow to simmer for about 15-20 minutes or until the sauce thickens. Stir occasionally to keep the sauce from sticking.
- Preheat oven to 375°F/190°C
- In a medium bowl add all of the cheese filling ingredients and stir until fully combined. Sometimes it is easier to use your hands for this process.
- Remove sauce from heat and take out bay leaves.
- In a large casserole dish (or 3 – 4 smaller sized glass dishes) spread a layer of sauce across the dish, ensuring you save enough to top off the lasagna with.
- By now, the zucchini should be just dehydrated enough to be able to bend.
- Begin assembling your zucchini rolls by laying out the sliced zucchini noodles on a flat, clean work top.
- Spread about 1 – 2 tbsp of the cheese filling and carefully roll up the zucchini and place in the baking dish.
- Use remaining sauce to spread over the top of the rolls. Sprinkle the remaining parmesan and mozzarella cheese over the top.
- Bake for about 35 – 45 minutes or until the cheese on top is a nice golden brown.
“Eat more plants. Do more yoga. Read more books.”