A veggie lasagna without the dairy, grains, or fat? It’s not only possible; it’s delicious! Layers of flavorful tomato sauce, creamy potato béchamel, and baked zucchini make this recipe truly special and also healthy! This is a fun recipe to share with family and friends.
This delicious recipe is one of over 75 recipes in the book, Medical Medium Cleanse to Heal.
Zucchini: Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver. Zucchini is a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.
Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy, helping rid sludge from the gallbladder and even reduce gallstone size. Even poorly grown tomatoes have a high mineral content. These minerals often get to the deep, inner core of the liver, helping prevent disease where it commonly starts for people. If you’re avoiding tomatoes due to trendy nightshade hatred that constantly recirculates over and over again, you’re missing out on keeping your liver healthy and preventing disease.
Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Potatoes keep the liver grounded and stable, giving us a good constitution. They’re also shunned for being a nightshade, when in truth they have the ability to reverse many varieties of chronic illness.
FOR THE LASAGNA
4-5 small to medium zucchini
5 to 6 fresh basil leaves, chopped (for garnish)
FOR THE POTATO BÉCHAMEL
6 medium-sized potatoes, peeled and diced (about 11/2 pounds)
1 tablespoon onion powder
1 tablespoon fresh lemon juice
2 tbsp arrowroot starch
1 tbsp water (optional)
FOR THE MARINARA SAUCE
4 1/2 cups fresh crushed or diced tomatoes
1 onion, diced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 cup tightly packed fresh basil, chopped
Preheat oven to 350°F/180°C.
Cut the ends off the zucchini, and then slice into about 1/4-inch thick ribbons. It’s best to do this carefully with a mandoline. Arrange them on two or three large baking sheets covered with parchment paper and bake them in the oven for 25 to 30 minutes, until almost dry. Remove from the oven and cool completely. If the slices still seem wet, dab them a few times with paper towels to remove excess moisture.
To make the potato béchamel, add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the potatoes in the basket, cover, and steam for 15 to 25 minutes, until tender. Remove from the heat and place in a blender, along with the onion powder, lemon juice, and arrowroot starch. Blend until smooth, adding a tablespoon of water if needed to blend. Set aside.
To make the marinara sauce, cut up the tomatoes and add them with the onion, garlic, oregano, and thyme to a medium sized saucepan and cook on high heat for 20 to 25 minutes, until thick and reduced. Add the basil. Let cool for 10 minutes.
To assemble the lasagna, cover the base of a small lasagna dish with a layer of baked zucchini, overlapping slightly. Next, add one-quarter of the marinara sauce, just enough to cover the zucchini. After that, add one quarter of the potato béchamel, just enough to cover the tomato layer. Adding too much of either will result in a runny, watery lasagna. Repeat, making layers with the zucchini, marinara, and potato béchamel, adding four to five layers in total.
Bake in the middle of the oven for 45 to 50 minutes, until browned on top and the zucchini is tender. Let cool for at least 20 minutes before slicing so the sauce can thicken. Serve with chopped fresh basil on top.
Find over 75 more delicious, healing recipes in Medical Medium Cleanse to Heal for you and your family.
This item posted: 01-Jul-2020
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