I put the whole family on notice the other day. My journey through the Green Smoothie Detox had opened my taste buds to a world of new flavors. Now my family would be taking parts of that flavorful journey as well.
The first few ventures were just a toe dip into the spring of Green Eating. Today we are plunging head first into the waters – almost. The lasagna I have in the over starts with whole wheat noodles – that can be a massive change in flavor on its own. I boiled the noodles so there would be no need to leave the layers in the oven for very long.
The green smoothie recipe for spaghetti sauce served as the base for my lasagna sauce. I put in a stalk of celery, a zucchini, a can of diced tomatoes, a tablespoon of dried oregano, ½ orange bell pepper, 1 cup tomato juice, 1 clove of garlic, 1 green onion and a handful of carrots. The concoction was blended until smooth.
Our cheese layer will never be found on a green diet, but I have yet to figure out how to make cheese green – except when I am doing a science experiment. The cheese layer included on container of ricotta cheese and one package of Italian cheese with an egg mixed in to help hold the whole thing together.
The lasagna was built in the traditional way and then put in the over at 400 degrees for about 20 minutes. I just wanted the cheese layer to set up and not really have the sauce cook. It is not completely raw, but if the flavors work it will be a healthier alternative to what we use to eat!
Results: The family enjoyed the lasagna – although the middle son commented that it smelled like a smoothie. Whole wheat pasta has a different texture and flavor. You will need to take that into consideration when planning the flavors for your meal.
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