Zucchini Lasagna

  • 2 tbs. Natural Ahuacatlan Oil
  • 2 tbs. finely chopped garlic
  • ½ cup chopped white onion
  • ¼ cup chopped celery
  • ¼ cup chopped carrots
  • 2 cups raw spinach
  • 2 cups chopped tomatoes
  • 1 cup cooked garbanzo beans (chickpeas)
  • 1 can (10oz.) tomato puree
  • Dry oregano to taste
  • Dry basil to taste
  • Salt and pepper to taste
  • 5 large zucchinis
  • 1 lb. shredded Mexican cheese mix

Preheat the oven to 400ºF

In a sauce pan, heat the Ahuacatlan Oil. Add garlic, onion, celery, carrots, spinach and tomatoes. Cook until the tomatoes are mostly dissolved.

Add the garbanzo beans and the can of tomato puree. Cook for 5 minutes.

Season with oregano, basil, salt and pepper. Reserve this to assemble later.

Boil the zucchini, slice them lengthwise to obtain thinly sliced long sheets of zucchini.

In a baking pan, place a layer of the zucchini, then spoon half of the vegetable mixture, spread half of the cheese on top. Place another layer of zucchini, another layer of vegetable mixture and another layer of cheese. Finish with one last layer of zucchini and just cheese on top.

Bake for 10 minutes and serve immediately.

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