Recipe for: Roasted Tomato Paleo Vegan Pizza
|For the bolognese:|
|2 Tbsp||coconut or olive oil|
|2||celery ribs, chopped|
|1 can||crushed fire-roasted tomatoes (Muir Glen are Claire's preference)|
|1 tsp||Himalayan pink salt|
|½ tsp||fennel seeds|
|1 Tbsp||apple cider vinegar|
|½ cup||pine nuts|
|For the lasagna:|
|1 Tbsp||coconut oil|
|2||zucchini, sliced into 1 inch rounds|
|2||bell peppers, chopped|
|1||tomato, sliced into ¼ rounds|
|1 cup||classic ricotta|
|4 cups||bolognese sauce|
1. Heat oil in cast iron pot. Add onion and garlic. Allow to soften, then add zucchini and bell pepper. Add spinach and stir until wilted. Cool, then add basil.
2. In 8 x 8 or 8 x 10 pan, pour 1 cup of sauce into the bottom of the pan and spread evenly. Cover sauce with one layer of lasagna noodles. Top with a layer of ricotta. Spoon veggies mixture on top. Repeat for another 2-3 layers.
3. When you reach the top layer, cover lasagna with tomato rounds. Sprinkle herbs de province on top.
4. Bake for 40 minutes. Broil for final 5 minutes of baking.
About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.