Lasagna Ingredients
- ½ tsp oil
- 1 medium yellow squash
- 1 oz minced garlic
- 1 oz minced onion
- 1 oz chopped carrots
- 1 oz chopped fresh tomato
- 3 oz marinara sauce (recipe to follow)
- 2 oz low fat mozzarella
- ½ oz parmesan
- ½ tsp black pepper
- 1 oz chopped fresh basil
- 1 oz chopped fresh oregano
- 1 oz chopped turnip
Lasagna Preparation
Slice squash length wise to make ⅛” slices for “pasta” and sear in pan until tender. Place oil in pan and add garlic, onion, carrots, fresh tomatoes, turnips, black pepper, ½ basil, and oregano. Cook until tender and place in bowl. Layer squash, then ⅓ mixture, repeat and top with remaining squash. Top with mozzarella and add basil and parmesan after baking.
Fresh Marinara Ingredients
- 1 tsp oil
- 3 oz salt-free vegetable stock
- 6 oz canned tomato
- 1 oz minced garlic
- 1 oz minced onion
- ½ oz fresh basil
- ½ oz fresh oregano
- ½ oz black pepper
- ½ oz white pepper
- 1 oz white wine or water
Fresh Marinara Preparation
Place oil in pan with garlic and onion. Add all seasoning. Deglaze with wine or water and add tomatoes and simmer 15 minutes while stirring to blend. Cover and use.
Zucchini Crostini Ingredients
- 1 medium zucchini, sliced in ½” slices
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp white pepper
- ½ tsp dry oregano
- 1 tsp dry parsley
- ½ tsp dry basil
- 1 oz parmesan
- ½ oz fresh basil
- 1 oz oil
Zucchini Crostini Preparation
Mix all dry ingredients in bowl to make blackened seasoning. Toss zucchini in pan with oil then dust with seasoning on both sides. Place in pan and sear on medium heat until seasoning blackens on top and cook on both sides. Save for plating.