Gluten-free Lentil Pesto Gut-Healthy Lasagna

FOR LENTIL MUSHROOM “MEAT”

• 1 tablespoon olive oil 
• ¼ cup onion 
• 4 cloves garlic, minced 
• 1 teaspoon turmeric 
• 2 cups green lentils 
• 3 cups of veggie broth 
• 1 cup of water 
• 2 teaspoons sea salt 
• 1 teaspoon black pepper 
• 2 cups crimini mushrooms, ground up in food processor

INSTRUCTIONS FOR LENTIL MUSHROOM "MEAT"

• In a saucepan over medium heat, combine onion and garlic saute for about 1-2 minutes until onions are a bit translucent. A pinch of salt may be added to help tenderize. 
• Add turmeric, lentils, broth, water, salt, and black pepper. Bring mixture to boil. Then reduce heat to low and simmer for about 20-30 minutes until lentils are cooked, stirring occasionally. 
• Add Ground mushrooms to the mixture and cook for another 1-2 minutes stirring constantly. 
• Let chill before assembly.

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INGREDIENTS FOR SAUCE

• 2 cloves garlic 
• 1 cup baby spinach, tightly packed 
• 2 cups basil, tightly packed 
• 1 cup mixed Herbs 
• ½ cup mint 
• ¼ cup dill 
• ¼ cup parsley 
• 1 cup sunflower seeds 
• 1 lemon, juice and zest 
• 1 tablespoon apple cider vinegar 
• 2 teaspoons turmeric 
• 2 teaspoons salt 
• 1 cup vegetable broth 
• ½ cup of water 

FOR HERB PESTO SAUCE

• Using Vitamix or blender, combine all ingredients and blend on high until the mixture is completely smooth about 1-2 minutes. 
• Set sauce aside and serve with lentil “meat” and zucchini “noodles. 

LASAGNA PREPARATION

• Align larger package cups with parchment strips (1”x 4”). 
• Place three strips zucchini noodles on the bottom in a row, allow the noodles to overlap in order to fit inside the package. 
• Place 1 tablespoon lentil meat over the first layer of noodles. 
• Drizzle 1 tablespoon pesto sauce over lentils. 
• Lay another row of zucchini noodles over the lentils and pesto, align in the opposite direction. 
• Top second layer with lentil and pesto. 
• Lay the last layer of zucchini noodles in the opposite direction. 
• Garnish with a dollop of lentil and a fresh basil leaf. 
• Repeat until the correct number of lasagnas are prepared, freeze remaining pesto sauce and lentils.

PREPARE:

• 1 batch herb pesto sauce 
• 1 batch lentil mushroom “meat” 
• 2-4 zucchini, cut in half and sliced thinly using the mandoline. Should resemble thick noodles. 

APPROPRIATE FOR:

12PM, 7PM, Creativity, Detox, Dinner, Energy, Focus, Gut-Health, Happiness, Relaxation, Vegan, Weight-loss