Zucchini Lasagna (Autumn Immunity Guide)

Ingredients:

3 cups cherry tomatoes
3 medium potatoes, steamed
3 leeks, sautéed in water
1 lemon, juiced
3 zucchini, peeled and sliced into strips Sea salt, to taste

Instructions:

Simmer cherry tomatoes with a pinch of salt until a light sauce forms. Blend steamed potatoes, leeks, lemon juice, and salt into a creamy “cheese” sauce. Grill zucchini strips to remove excess water. In a baking dish, layer zucchini with tomato sauce, ensuring sauce seeps between layers. Top with the potato-leek sauce. Bake at 300°F for 1 hour.

Benefits:

A light, nourishing take on lasagna that supports digestion and gently warms the body.