6 Healthy Recipes That Don't Taste Like They're Good for You

Sun ­Dried Tomato Lasagna or Spaghetti 

6 Healthy Recipes That Don't Taste Like They're Good for You

Serves: 4–6 | Prep time: 25 minutes | Start to finish: 30 minutes

Sun­ Dried Tomato Sauce:

- 2 cups sun­dried tomatoes or 2 (3­oz.) packages

- 2 1∕2 cups water (for soaking tomatoes)

- 2–3 cloves garlic, minced 3 onions, diced

- 2 Tbsp. olive oil

- 1∕2 tsp. salt

- 1 tsp. dried oregano

- 2 tsp. dried basil

- 1∕2 tsp. dried winter savory

- a handful of fresh herbs, optional (thyme, marjoram, basil, oregano)

- pinch of cayenne

- 2–4 roma or small tomatoes, quartered, optional

- 2–6 tsp. honey, to taste salt and pepper, to taste olives, sliced

If you plan to make the lasagna, use less water for a thicker sauce. Sun­ dried tomatoes vary in saltiness, so be sure to wait until the end to salt the sauce. Also, the amount of honey will vary from time to time because sugar content depends on the seasonality and variety of the tomato. Lastly, if adding olives, look for brands like Santa Barbara that don’t use ferrous gluconate as an additive. Soak sun­dried tomatoes in a bowl with water until soft (10–20 minutes). Save the water. Sauté garlic and onions in olive oil and salt. Cook until translucent and soft, about 5–8 minutes. Keep sauté warm until tomato sauce is done. Food processes the soaked tomatoes, dried and fresh herbs, and cayenne until chunky. Add fresh tomatoes and pulse until mostly smooth. Add the tomato soak water 1∕2 cup at a time to reach desired flavor and consistency. Additional water may be necessary if sauce is thick. Combine the tomato sauce with the warm sauté and stir. Salt, pepper, and add honey to taste. Add sliced olives last.

Pasta Variation

- 1 recipe sun­dried tomato sauce

- 6–8 small zucchinis or 2 spaghetti squashes

For zucchini, spiralize or peel strips with a peeler. For spaghetti squash, cut each squash in half, place on a baking tray and bake at 350 degrees for 45–60 minutes, until a fork easily pierces squash flesh. Scoop squash’s spaghetti strings into a serving bowl after baking. Pour sauce over squash of choice and serve garnished with fresh basil and hemp seed.

Fresh Lasagna Variation

- 4–6 small zucchinis

- 1 recipe sun­dried tomato sauce

- 1 handful fresh basil

- 2 tomatoes, sliced

- Cashew basil butter

With a peeler, shave zucchini into long strips. Fold in half and cut in two pieces (each piece will now be 3–4 inches long). Lay 3 strips next to each other, edges slightly overlapping. Spoon tomato sauce over the first layer of zucchini strips. Add another layer of zucchini strips, and then spoon cashew basil butter over the zucchini. Add another layer of zucchini and layer fresh basil leaves and tomato slices. Continue adding layers of zucchini, alternating with tomato sauce and basil butter. Finish with basil butter on top and garnish with fresh basil and hemp seed. Serve immediately.

Found in  Naked Nutrition: Whole Foods Revealed 

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