Spring is a time to lighten up a bit, we lighten our layers of clothing, the color of our clothing, our
moods as the spring weather tends to cheer us up, and with the heaviness of the foods from the
holidays behind us, we tend to lighten up our food intake and ingredients. Here are some recipes with a
lighter flare to help keep you on the goals you started the year out with.
This grain-free lasagna has thinly sliced zucchini instead of pasta — eggplant makes a great substitute,
too — and it’s served with a roasted-carrot sauce. Adding a little nutritional yeast and almond flour to
the ricotta provides richness and flavor. Makes six servings. Prep time: 20 mins. Cooking time: 75 mins.
3 large, whole carrots, washed and trimmed
Extra-virgin olive oil
3 to 4 medium zucchini, cut lengthwise into
Salt and freshly ground black pepper
3 cups chopped arugula, watercress,
dandelion greens, or mustard greens
11/2 cups ricotta cheese
1 clove garlic, pressed
2 eggs, beaten
Zest of 1 lemon
2 cups vegetable stock
1 tbs. chopped fresh dill
1/4 cup shredded Parmesan cheese
Preheat oven to 375 degrees F. When oven is hot, place the carrots on a lightly oiled baking sheet. Roast
until they are tender, about 25 minutes. Meanwhile, prepare the lasagna ingredients. Roast the zucchini
slices on a lightly oiled sheet until just tender, about 10 minutes. Season the zucchini with salt and pepper.
Remove the roasted zucchini from the sheet, replace with the arugula, and return the pan to the oven to
wilt the greens, about five to seven minutes. Mix the ricotta cheese with the garlic, eggs, and lemon zest,
and season with salt and pepper. When the carrots are roasted, add to a blender with the vegetable stock
and blend until smooth. Season with chopped fresh dill, salt, and pepper. Reduce oven temperature to
350 degrees F. Pour half of the carrot-dill sauce in the bottom of a 9-by-9-inch pan. Line the bottom of
the pan with a single layer of the zucchini slices, then cover with half of the roasted greens. Top with the
ricotta-cheese mixture, sprinkle with the remaining greens, and layer with the zucchini slices. Pour the rest
of the carrot sauce on top and sprinkle with the Parmesan cheese. Bake for 30 to 35 minutes, and serve.