My family loves lasagna, but I needed to find something similar that I can eat. I bought a copy of Dr. Gundry, MD’s The Plant Paradox Cookbook published in 2018. So while my son made a traditional lasagna with the pasta, tomato sauce, and different cheeses, I made the lectin free recipe. This recipe, Spinach Artichoke Lasagna, is on page 181 of the cookbook. This recipe also calls for the Classic Basil Pesto on page 258 of the cookbook. It was very delicious and my vegetarian daughter enjoyed it as much as I did. While I don’t want to violate the copywrite laws, I can tell you what it has in it.
First, the sauce is made out of artichoke hearts, baby spinach, cremini mushrooms, oregano and coconut cream. It is a very rich sauce!
Second, the ricotta mixture is made coconut yogurt, pastured eggs, and the Classic Basil Pesto, garlic powder, paprika and nutritional yeast.
You layer it the same way as a regular lasagna. Bake it and then wait at least 10 minutes so the flavors all combine, Once it cools for a bit, dive into it like we did!
I would highly recommend buying Dr. Gundry’s cookbook.