Tomatoless Veggie Lasagna

1. 1

   Roast bell peppers in broiler.

2. 2

   Clean and slice into strips (I only used about half of each). Set aside

3. 3

   Thinly slice squash, zuccini and (small) eggplant in mixing bowl toss with EVOO, salt and pepper. Set aside.

4. 4

   I added some dry herbs and truffle oil too.

5. 5

   Thinly slice garlic

6. 6

   Place 1st noodle in greased (buttered) baking pan. Spead about a tablespoon of cheese mix over noodle. Begin layering the sqash, zuccini and eggplant. After a few layers add the next noodle and add cheese mix. This layer add fresh garlic roasted peppers, fresh spinich and a layer of S. Z.E. mix. Next noodle covered in cheese is the remaing S.Z.E mix and spinich. Top with noodle.

7. 7

   For the sauce: Mix one can early peas with one bunch watercress add a little water and heat. Once cooked use an immersion blender or food processor to roughly puree...you may want to set some of the liquid aside and add it as needed or you may reduce it to your desired thickness. Add salt and applecider vinegar to taste.

8. 8

   Pour about 1/2 of it over your lasgna cover with foil and bake at 350 for about an hour

9. 9

   I added more sauce as it cooked. It would also be good to add sauce in some of the layers.

10. 10

    Remove from oven and add a few slices of fresh mozz. Let sit for 15 minutes or so.

11. 11

    I juiced the carrots and added this at the end, next time I will reduce it down to make it a little thicker

* Per serving · 4 servings · Values may vary.