Spinach Pesto Lasagna

This is a Paleo & vegetarian remake of my Bacon Artichoke Pesto Lasagna.

I had my sister-in-law & mother-in-law in town for the weekend. My sister-in-law prefers to eat vegetarian, so I decided to give this recipe a whirl. They both loved it! I prefer the bacon in it better, but bacon seems to make everything taste amazing!

Spinach Pesto Lasagna
Serves 6
A light & refreshing lasagna that is loaded with pesto, spinach and zucchini.
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Prep Time
2 hr 30 min
Cook Time
40 min
Total Time
3 hr 1 min
Prep Time
2 hr 30 min
Cook Time
40 min
Total Time
3 hr 1 min
Ingredients
Cilantro Basil Pesto
  1. 1/2 C Pine Nuts
  2. 1 Lemon, juice
  3. 5 tbsp Olive Oil
  4. 5 tbsp Chicken Stock
  5. 1 tbsp Garlic, crushed
  6. 1/2 C Fresh Cilantro
  7. 1/2 C Fresh Basil
  8. 1/2 C Fresh Parsley, Italian Flat Leaf
  9. 1 jar Marinated Artichoke Hearts
  10. 1/8 tsp Salt
  11. 1/8 tsp Pepper
Lasagna
  1. 5-6 Zucchini, sliced thinly with mandolin or food processor
  2. 3 C Spinach, torn into bite sized pieces
  3. 1 Red Pepper, chopped
  4. 1 Red Onion, chopped
  5. 1 tsp Garlic, crushed
  6. Salt, to taste
  7. Pepper, to taste
  8. 1 Pkg. Shredded Mozzarella Cheese (raw cheese or omit for strict Paleo)
Directions
Cilantro Basil Pesto
  1. Add ingredients to a food processor and mix until creamy. If pesto is too thick add another tbsp of chicken stock until it reaches the desired consistency. If it is too runny, add in some more pine nuts and it will thicken up some.
Lasagna
  1. Lightly sprinkle zucchini (noodles) with salt and place over a baking rack with a cookie sheet underneath.
  2. Let zucchini sit for 2-3 hours until most of the liquid drains out. The salt will help this process. Also press down with a cheese cloth to remove as much liquid before assembling the lasagna.
  3. After zucchini has been sitting for a couple of hours, preheat oven to 350 degrees.
  4. Saute onion, red pepper and garlic over medium heat until onions are slightly translucent. Season with salt and pepper to taste.
  5. Stir cooked veggies & spinach into pesto sauce.
  6. In an 8x8 pan, layer zucchini on bottom of pan & top the zucchini layer with pesto. Repeat 2 times.
  7. Add cheese to top layer.
  8. Top with foil and bake for 25 minutes. Remove foil and place under broiler for 4-5 minutes until cheese becomes golden brown. Watch carefully though because cheese can burn quickly.
Notes
  1. I used pine nuts because I prefer the flavor to other tree nuts, but I have also seen a lot of recipes use walnuts. Pine nuts are really a seed, but to make it "nut" free you could also try hemp seeds. They would render a similar flavor to the pine nuts. In fact, I may give that a try next time & let you know how it shakes out :)
Adapted from PaleOMG
Adapted from PaleOMG
http://barerootkitchen.com/

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