Hearty tomato sauce with three cheese zucchini ‘lasagna’ !

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Today is the first gloomy day we have had in California in what seems like years (but it has probably been more like months). This of course means dressing like I live in Antarctica, and fully embodying gloomy weather activities. Part of these activities meant making a warm hearty dinner and looking through the horror section on Netflix in anticipation for tonight’s movie selection.

I cannot stand, I repeat, I cannot stand when people try to imitate classically delicious things and make them healthy. I am all about being healthy. Believe it or not, I have a very healthy diet. However, I think if you are eating healthy, eat healthy. Don’t eat tons of fake imitation things that resemble non-healthy things you crave. I think its just annoying. Like come on that does not taste good, quit trying to fake yourself into believing you enjoy all those cardboard tasting mimickers. I regret calling this fake lasagna, “lasagna,” however that’s pretty much what it is. I love a hearty tomato sauce with vegetables. It is so yummy, and dare I say, the taste always kind of reminds me of pizza, gasp! I just totally contradicted myself, but that is is the point I’m trying to make. This faux lasagna is the exception of that faker rule I stand by because it is genuinely tasty. I am not kidding myself into believing this is healthy, It has loads of cheese, however it is packed with vegetables. Make it, it’s a perfect weekday meal and way to get your kids to eat the loads of veggies packed inside!

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You will need:

1 1/2 cups cherry tomatoes

1/2 cup olive oil, do not fill all the way to the top!

1 small yellow onion

14.5 oz can diced tomatoes

6 oz can of tomato paste

1 tablespoon salt

1 teaspoon pepper

1/2 teaspoon chili flakes

10 basil leaves

1/2 cup white wine

2 bell peppers, orange and yellow

5 zucchinis

4 garlic cloves

3 cups shredded mozzarella

1/4 cups Trader Joes unexpected cheddar cheese (optional)

1/3 cup parmesan

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In a large sauce pan add cherry tomatoes and olive oil.

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Allow to cook for a while on medium heat until they begin to soften.

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Slice your onion in large circles and add to the tomatoes and olive oil.

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Continue to stir.

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Once the tomato and onion have softened add diced tomatoes.

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Add tomato paste.

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Stir till combined.

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Add salt.

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Add pepper.

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Add chili flakes.

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Add 4 basil leaves – I simply tore then in half.

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Add white wine.

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It will appear too liquidy at first, but stir together.

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Put the flame on the lowest heat, add the lid, and let cook for about an hour, stirring occasionally. This is totally optional – you can use right away if you would like.

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Cut off the top and bottoms of zucchini and cut int the strips.

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Slice bell peppers.

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Before you are ready to assemble, toss your zucchini in the sauce. Preheat oven to 325˚Image

Cook on low for about 5 minutes.

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Lay in pyrex.

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Top with shredded mozzarella, I used a log but next time I will use shredded.

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Layer half of the bell peppers.

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Layer with more zucchini.

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Add sauce.

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Layer with remaining bell peppers.

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Add 4 cloves of loosely chopped garlic.

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Top with mozzarella, again use shredded.

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Add Trader Joes’ “Unexpected Cheddar.”

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Chiffonade 6 basil leaves and place on top.

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Bake for 30 minutes at 325˚. Once it is done top with parmesan cheese. Let cool before serving!

 

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