I was standing on the hill, watering as usual. “I’m going to enter your house, Dorothy,” said Jose. “It’s your house, Jose. You built it,”I said, aghast that he would even ask, in a door-less house, on a house he was working on, which he built, always going in and out to do things for me!
I was asked to make this for a friend’s birthday. So I used all the wonderful herbs and onions from my garden, and cooked it in the wood-fired horno. It just got slightly crispy on one side, which makes it superb!
12 lasagna noodles, gluten-free
3 types of nut or seed cheese: sesame, cashew, sunflower, almond
1 qt. tomato sauce
1 Tab. olive oil
4 green onions
12 beet leaves
12 large basil leaves
3 tsp. garlic powder
3 tsp. onion powder
1 tsp. salt
handful of each herb: oregano, basil, cilantro
Directions: (You can also do this raw with thinly sliced zucchini noodles. See my recipe on this blog.)
Boil the lasagna noodles until ready to use. Saute your onions, garlic and herbs in the oil for 2-3 minutes. Line the bottom of your long baking dish with 1/4 c. tomato sauce. Then line it with 3 noodles, spread with more sauce, 1/3 of the cheeses, mixed, and 1/3 of the herbs. Then add 4 beet leaves and 4 basil leaves. Repeat two more times. Bake at 375 degrees for 35 minutes, keeping it covered until the last 10 minutes to brown on top. Let sit for 10 minutes to a whole day before eating. Good cold!
Word of the Day – lasaña – lasagna
Tip of the Day – Keep a close eye on the fire, with a temperature guage, adding wood as necessary so you can keep it at 350-375 degrees. Or you can do it in your oven!
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