- 1
Ingredients
- Meat Sauce
- 2 lb Italian Sausage – browned
- 1 Eggplant skinned and cubed
- 1 medium onion chopped
- 4 cloves garlic minced
- 29 oz Natural tomato sauce
- Basil, oregano, parsley to taste
- Layers
- 2 tbs olive oil or coconut oil
- 4 fresh zucchini – thinly cut length wise
- 3 cups asparagus chopped
- 2 cups carrots chopped
- 2 cups diced tomatoes
- 3 cups spinach
- “Paleo Ricotta cheese”
- 1 Cup Raw Macadamia Nuts (you could also use Pine Nuts or Cashews), covered with water and soaked for at least 2 hours
- 1 T. Lemon Juice
- 1 clove garlic
- 1/2 tsp. Sea Salt
- 1 Green Onion, sliced
- 1 T. Fresh oregano, chopped
- 1 T. Fresh rosemary, chopped
- 2 T. Fresh Parsley (flat leaf), chopped
Preparation
Step 1
Directions
Preheat oven to 350 degrees.
Brown sausage in a large saucepan or dutch oven. Add remaining sauce ingredients and simmer for 1 hour.
Blanch thinly cut zucchini and asparagus in boiling salted water for 2 minutes then drain and cool in cold water. Place on dry paper towels to remove some moisture.
For “ricotta cheese” add all ingredients to a food processor and puree until smooth and fluffy, the texture of ricotta cheese. You’ll need to add water, a little bit at a time, to get to this consistency. This will take a few minutes of pulsing and scraping. Test the flavor as you go and add more garlic and/or salt, if needed.
In glass baking dish smear oil then layer: zucchini, 1/3 meat sauce, 1/2 cheese mixture, veggies, repeat. You can save 1/4 of the meat sauce for later use.
Bake covered at 350 degrees for 45 minutes.