From the Vitality Food Feature ‘VEGGIE THANKSGIVING‘.
This recipe comes from A Diet for All Seasons by Elson Haas, MD., (Celestial Arts Pub.; 1995), and is one of his recommended dishes for fine autumn dining.
A hearty vegetarian main course, this dish will satisfy even the most discriminating of dinner guests. (Serves 6)
1) Preheat oven to 350 F. Heat oil in a skillet and sauté shallots until transparent. Combine with spinach and nutmeg, and cook 2 minutes.
2) In a large baking dish, layer lasagna strips, tomato sauce, beans, spinach mixture, and ricotta, until lasagna is used up. Season with salt and pepper. Finish with a layer of tomato sauce and top with ricotta cheese. Cover and bake at 350 F for 20 minutes.
Established in 1989, Vitality magazine is one of Canada's largest publications on natural health, alternative medicine, and green living. At vitalitymagazine.com we bring you highlights of our current issue plus exclusive web material, and archives of selected content from past issues.
LEGAL DISCLAIMER: All advice provided is for informational purposes only and is not intended to be, or serve as a substitute for professional medical or psychological advice, examination, diagnosis or treatment. Always seek the advice of your doctor or other qualified professionals with any questions you may have regarding a medical or psychological condition. Never disregard professional medical advice or delay in seeking it because of information you accessed through this website, Facebook page, Twitter or from any communication with Vitality magazine.
DISCLOSURE NOTICE: We are a participant in affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated sites. Our participation does not influence our content, but it helps offset the costs involved in providing you with free information.
© Copyright 2017, Vitality Magazine. All Rights Reserved.