|Golden Zucchini slices drying|
|Portabello Slices drying|
The sauce is very simple, fresh tomatoes, seeded, olive oil, sea salt, shoyu, freshly ground black pepper, and fresh herbs from my garden, basil, oregano, rosemary, and parsley. I put all but the herbs in the blender and pureed until smooth. I stirred in the herbs and let it rest awhile. When my tomatoes ripen, I'll make batches of this sauce and freeze it.
Once I have all three parts prepared, I put it together just like a lasagna in layers. First the chard leaves, then the zucchini and eggplant slices, half of the cheeze, the mushroom slices, and then sauce. I repeat this until the pan is full.
I made some garlic toast with some garlic I roasted in the oven and a dab of olive oil.
|Live Lasagna Close Up|