Zucchini Hemp Lasagna

 

Zucchini Hemp Lasagna

Zucchini Hemp Lasagna

Hemp in lasagna may sound crazy, but after one bite you’ll be a believer. And you’ll be one bite closer to getting in your daily omegas, fiber, and iron needs. Are you a practitioner? Check out our all-in-one system to grow your business.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course dinner, lunch

Ingredients
  

Ingredients

  • 5 medium zucchini ends trimmed and sliced lengthwise into 1/4-inch thick slices
  • 1 tbsp coarse salt
  • 680 g jar tomato sauce make sure you find one without sugar if you want it to be sugar-free
  • 170 g can tomato paste
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 large cloves garlic minced
  • 2 227 g packs of Daiya Mozzarella Style Shreds
  • 1/2 cup Hemp Hearts
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 large eggs
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons fresh rosemary minced

Instructions
 

Directions

  • Preheat the oven to 400 degrees. First, toss the zucchini slices together with the coarse salt in a large bowl. Then, place the zucchini in a large strainer and set it on top of a bowl so the zucchini can sit for 30 minutes and release its excess water. Next, add the tomato sauce and tomato paste to a medium saucepan. Bring to a simmer over medium heat, and then turn the heat down slightly and simmer uncovered until thickened, about 8 to 10 minutes, stirring occasionally.
  • While the tomato sauce is cooking, heat the olive oil in a large skillet over medium heat. Once hot, add the onion and cook until softened, about 8 minutes. Add the garlic and cook 1 minute more. Turn off heat and cool slightly.
  • Next, add the onion/garlic mixture to a food processor along with 1/2 a pack of Daiya Mozzarella Style Shreds, eggs, worcestershire sauce, black pepper and half of the Hemp Hearts and process until well combined. Add the rosemary and pulse a couple times to combine.
  • Once the zucchini has drained for 30 minutes, give it a quick rinse under cold water to remove any surface salt, and then pat each slice dry with a paper towel, blotting out as much water as possible.
  • To layer the lasagna, spread 1/2 cup of tomato sauce onto the bottom of a 9 by 13 inch casserole dish. Then, lay out half of the zucchini slices, spread on 1/2 of the creamy onion mixture, top with 1/2 of the remaining tomato sauce, and sprinkle on 1/2 of the remaining Hemp Hearts and Daiya Mozzarella Style Shreds.
  • Repeat the previous layer once – top with the remaining 1/2 of the zucchini slices, spread on the remaining 1/2 of the creamy onion mixture, top with the remaining tomato sauce, and sprinkle on the remaining Hemp Hearts and Daiya Mozzarella Style Shreds.
  • Cover the dish with foil and bake until warm throughout, about 40 minutes; to crisp the cheese on top a bit, remove the foil during the last 10 minutes of baking. Let the lasagna stand for 10 minutes before cutting.

Notes

Courtesy of Manitoba Harvest
Keyword hemp seeds, lasagna, Zucchini
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