Zucchini Lasagna with Pine Nut Ricotta
This recipe is a great way to make use of the abundance of those extra large zucchini growing in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishingmeals.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Baking dish
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Colander
Ingredients
- 3 large zucchini cut into long, thin flat strips
- 1 cup pine nuts soaked for 4 to 6 hours
- 1 cup blanched almond flour
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- ½ teaspoons Herbamare (or sea salt)
- 1 pound ground beef
- 4 cups marinara sauce
- 2 cups cremini mushrooms thinly sliced (optional)
- 4 cups baby spinach (optional)
- 1 cup fresh basil (optional)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 4 tablespoons blanched almond flour
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