Veg lasagna

Makes 2 big lasagnas (using a 15x10 inch pyrex baking dish). Each lasagna serves 6-10 people.

Garlic - 6 cloves

Chopped mushrooms (optional)
1/3 onion

1/2 tsp red chili flakes

3 24 oz marina sauce of choice

Handful of basil

1 16 oz box of lasagna noodles (normal) or eggplant/zucchini slices (keto/paleo)
Spinach

32 oz ricotta (not SCD or Paleo), or SCD friendly cheese
8 oz shredded mozzarella (not SCD or Paleo), or SCD friendly cheese
Shredded parmesan cheese (not Paleo)

Optional: chopped green bell pepper, zucchini, broccoli

1. Saute onion, garlic and mushrooms in olive oil.

2. Add marina sauce. Simmer for 10 minutes. Add salt, red chili flakes, chopped basil, zucchini, bell pepper and broccoli.

3. Saute spinach in pan. Remove and transfer to cutting board. Chop the spinach and mix in with ricotta, garlic powder (optional), onion powder (optional) and salt.

4. Boil lasagna noodles according to instructions on box. 

5. Cover bottom of tray with sauce. Add layer of noodles, layer of ricotta, sprinkle parmesan cheese, layer of sauce, layer of noodles and repeat. Final layer should be parmesan and mozzarella cheese on top of sauce.

6. Lasagna tastes best the next day after sauce has marinated. You can put in fridge overnight before baking, or bake right away. Cover with foil and bake at 350F for 25 minutes. Remove foil and bake for another 25 minutes.