The Nourishing Basics recipes below for Italian Tomato Sauce and Lasagna Rolls provide the method for making a tasty sauce, which can be used on other pasta dishes and a delicious, healthy vegetable lasagna.
Adding meat to an already rich dish makes it difficult to digest. Thus, lasagna is one dish that is better being vegetarian.
Storing tomato sauce or lasagna for a day or two can enhance the flavor. However, overcooking or burning it at a high temperature destroys enzymes, nutrients, and the flavor.
So, avoid overcooking or cooking them at a high temperature. Gluten, glyphosate sprayed, or GMO grains cause a lot of health problems. So, select a brand with ingredients of organic, whole grain brown rice. Avoid brands that contain corn or soy.
The key to cooking gluten-free pasta is to make it al-dente (not too soft) to avoid it falling apart.
Heating damages most oils and makes them unhealthy. Thus, never cook with olive oil. It
can be added after cooking, for flavoring and will taste just as good if not better. Also, always use organic, cold pressed, extra virgin olive oil for flavoring. Anything else is inferior
and unhealthy. Cheap brands often mix with canola oil, which is highly processed and made from GM seed. Don’t be fooled, even if it claims to be ‘organic’.
Last but not least, never overcook the lasagna. If the cheese hardens or browns it has been damaged and is unhealthy.
ENJOY these two delicious recipes and HAPPY HOLIDAYS!
LASAGNA ROLLS
INGREDIENTS:
16oz/454g Italian Tomato Sauce (O, AB, & non-secretor A & B blood types)
8oz/227g gluten-free lasagna (10 strips of whole grain, brown rice Lundberg,
Maplegrove, Pastariso, or other reputable brands)
8oz/227g mozzarella cheese
8oz/227g ricotta (A, B, AB blood type); or goat Chevrette, Feta, or Farmer
cheese (O blood type)
4 zucchini (medium)
6-8 leaves of sliced kale, chard, baby spinach, or collard greens
2 cloves of garlic chopped
10 shakes of garlic powder (more or less)
8 sprinkles of red chili peppers (dried or fresh, adjust to taste)
25 basil leaves; or equal amount of dried sweet basil (adjust to taste)
½ cup of revitalized or pure spring water water
5 drips of extra virgin olive oil
5 Tbsp of grated Romano Pecorino (sheep) cheese