DIRECTIONS:
Prepare the recipe for Italian Tomato Sauce and put it aside.
Place the 10 lasagna strips on their thin side into a large pot of boiling water and cook until
al dente (6-8 minutes). Drain, rinse in cold water, and set aside. Take care to avoid
breaking the strips.
Wash the zucchini, greens, and basil well.
Slice the zucchini with a Betty Bossi or vegetable Spiralizer on to a plate or into a bowl.
Slice small strips of the Kale, chard, or greens and set aside.
Slice wide strips of the mozzarella and set aside.
Slice strips of the basil and set aside.
Chop the cloves of garlic and set aside.
Cover the bottom of the lasagna pan (pyrex or enamel) with a thin layer of Italian Tomato Sauce.
Lay the strips of lasagna on a large plate or wood board. (5 at a time)
Place a layer of the sliced zucchini on each lasagna strip.
Sprinkle the kale, chard, or greens, basil, chili, chopped garlic cloves, and garlic powder on each strip.
Evenly spread the mozzarella pieces on top of the mixture on each strip.
Carefully roll each lasagna strip with the mixture and place it into the lasagna pan.
Repeat this until all the lasagna strips are filled and rolled.
Saturate each lasagna roll with several spoons of Italian Tomato Sauce.
Add ⅛ of a cup of water in each corner of the pan and cover with a glass lid or foil.
Place it into an oven or cooker and bake for about 20 minutes on medium (350ºF/177ºC)heat until hot, but not over done.
Remove and uncover the pan. Lift and place two Lasagna Rolls onto a plate.
Sprinkle more garlic powder and basil on top of each Lasagna Roll.
Drip the extra virgin olive oil on each Lasagna Roll.
Grate some Romano Pecorino cheese on each Lasagna Roll.
ENJOY with the Italian Tomato Sauce and Garden Salad recipes!
Serves 4-5
Use organic ingredients
Suitable for AB blood type
For O blood type eliminate the ricotta
For A & B blood type eliminate the tomato sauce
Native to South America’s western countries, the tomato is actually a berry since it is formed from a single ovary. However, it is prepared and served as a vegetable because of its taste. It was first cultivated in Mexico by the Aztecs and brought to Italy and the rest of Europe in the 1500s.
When it comes to phytonutrient and antioxidant benefits, the tomato is a treasure trove. It contains significant amounts of vitamins C, K, A, B (biotin in particular), E, molybdenum, potassium, copper, manganese, phosphorus and other minerals, flavonones, flavonols, (rutin, quercetin), hydroxycinnamic acids, carotenoids (beta-carotene, lycopene, lutein, zeaxanthin, beta-carotene), glycosides, and fatty acid derivatives.