Mediterranean Lasagna


What was dinner? Why, a semi-raw, vegetarian, homemade lasagna. So ridiculously good, and super easy. It makes one serving, but you could probably get away with two, as I had left overs.


  • 1 zucchini
  • 10 basil leaves
  • 1 can organic crushed tomatoes (look for ones without sugar)
  • 4 sundried tomatoes (you can use more/less)
  • 1-2 TBSP olive oil
  • 1-2 TBSP crumbled feta cheese
  • 1 TBSP chia seeds
  • 1 clove garlic
  • Himalayan pink sea salt
  • Cayenne pepper
  1. 1. Peel your zucchini using a vegetable peeler into long thin strips. (Optional: cover in salt for 20 minutes, then wash off). Pat dry to remove all excess moisture. Cut strips in half, horizontal wise (to layer).
  2. In a blender, add your can of tomatoes, sundried tomatoes, 7 basil leaves, garlic clove, olive oil. Add a tiny pinch of cayenne & sea salt, to taste (start with less, add more as needed). Blend until completely smooth, or leave a bit chunky if that’s your preference.
  3. Add your sauce to a pan, along with your chia seeds, and heat completely through. (takes about 1-2 minutes)
  4. Begin layering, starting with 2 strips of the zucchini on the bottom, spoon the sauce on, add a few crumbles of cheese, then another layer of zucchini. Repeat until all is gone. Finish with remaining chopped basil leaves, cracked pepper, and toasted pine nuts (optional).
  5. Voila! Now eat!



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