Zucchini, Mushroom Lasagna | New Paradigm Health Cookery | Information and Recipes about New Health

Ingredients

• 1- 28 oz. can tomato puree
• 1- 28 oz can fire roasted crushed tomatoes
• 1 onion finely diced
• 6 cloves garlic, minced
• ½ t. basil
• ½ t. salt
• ¼ cup unsweetened original almond milk
• 1/3 t. black pepper
• 3- 8 oz. containers sliced mushrooms
• 1 small jar capers, drained
• ¼ cup red wine
• ¼ t. black pepper
• 2 zucchini, sliced thinly
• 2 cans cannellini beans, drain ½ the liquid
• ½ cup sun dried tomatoes, julienne sliced
• ½ t. oregano
• 1 clove garlic
• 1/3 cup panko bread crumbs
• 1 box whole wheat lasagna noodles