PKD Recipes

Recipes for Polycystic Organ Health, Polycystic Kidney, Polycystic Liver health

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Vegan Lasagna

Ingredients Lasagna
½ lb fresh sliced mushrooms
6 garlic cloves chopped
1 chopped onion
½ C. chopped parsley or
¼ C. dried parsley
2 Tbsp water
Pesto sauce
2 Tbsp oregano
2 tsp basil
Spelt lasagna
Almond cheese grated (optional)
½ C. sliced black olives (optional)

Ingredients Filing
6 C. leafy greens
¼ C. almonds
¼ C. almond milk
1 tsp. Himalayan salt (optional)
1 ½ tsp oregano
1 tsp basil chiffonade
1 ½ tsp marjoram
½ tsp minced garlic
Freshly ground pepper

Preheat oven 375º. Sauté leafy greens, mushrooms, onion, parsley, over medium heat in 2 tbsp. water; cover between stirring to keep from drying out. Remove from heat and add the sauce, oregano, basil, marjoram. As the sauce cooks a bit, add the chopped or pressed garlic. Taste; add more garlic as needed. Put the filling ingredients in a food processor.

In a large pan, boil lasagna noodles until almost tender or just before they become al dente, about 7-9 minutes. Spread half of the sauce (either pesto or tomato made by you) in the bottom of a 9×12-inch pan. Place a layer of noodles long wise over the sauce, using two or three noodles and leaving a little space in between them. Spread half of the filling on the noodles. Add another layer of noodles. Top with pesto; add filling and a third layer with filling and sauce. Add the olives, top with remaining sauce.

Cover and bake in a preheated over 375º for 30 minutes. After thirty minutes remove the cover, sprinkle with almond cheese and bake another 10 minutes. Let stand for 15 minutes. Serve with a salad and crusty spelt bread.

Posted 5 years, 9 months ago at 12:22 pm.

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