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Zucchini Lasagna
1 cup zucchini, peeled & diced
3 sheets dry lasagna (about 2” x 8”)
1 tsp. olive oil
6 oz. tomato sauce
¼ tsp. fresh oregano, finely chopped
¼ tsp. fresh basil, finely chopped
Dash of pepper
Bring a small pot of water to a rolling boil. Add lasagna noodles and cook for 10 minutes.
Saute zucchini with olive oil on medium heat until softened and beginning to brown. Add tomato sauce, herbs,and pepper. Simmer covered for 15 minutes.
Place cooked lasagna noodles and zucchini mixture in food processor and blend until smooth. Add boiled chicken stock for more creaminess or rice cereal for more density.
