This pasta-free lasagna is packed with vegetables and protein. Besides being mouthwatering, it makes for the perfect packed lunch, and can be done with just 5 ingredients. Happy cooking!
5 medium-sized zucchinis
1.5 cups of tomato sauce
1/2 cup of light ricotta cheese
1/2 cup of shredded mozzarella cheese
1/2 medium red onion (sliced in rounds)
Optional: Black pepper to taste
Chop both ends off of each zucchini.
Slice each zucchini length-wise into 4-5 slices (about 1/5-inch thick)
In a baking dish, assemble 4-5 tightly aligned zucchini slices as your base.
Spread 1/2 cup of tomato sauce, and lightly add ricotta and mozzarella cheese (portion it out so there is enough for 3 layers)
Add 4-6 onion rounds on top.
Repeat the layers twice.
Top off with the remaining zucchini slices. Lightly spread what’s left of the tomato sauce, sprinkle some mozzarella cheese, and finish off with grounded black pepper (optional).
Bake @400F for 60-70 min. Enjoy!
Hey lovers! It’s been a hot minute since we’ve been on here. Jess relocated to sunny California, which is sad and exciting at the same damn time. The move has made it really challenging for us to film together, so we’ve been brainstorming other cool ways to keep this thing going *if you have any ideas, comment below!* Make sure you keep in touch via our social media pages *insta, fb, etc*- for now, that will be the best way to keep in touch. Big hugs and kisses
Stop the presses!
We’re officially launching our new clothing line. We’ve got shirts, tanks and totes galore for both the ladies and gents.
We wanted to spread our healthy food message through the clothes we wear — while getting a chance to play with our creative brains (we’re both lefties after all).
So come on in because we’re open for business and taking pre-orders today.
Check us out
here and make sure to spread the word!