06/09/2026
Hello friends 🙋🏼♀️ more plant-based food for your feed.
whipped up a very spontaneous and thrown together….
Vegetarian Lasagna
Summer squash
Zucchini
Trumpet mushrooms
Homemade pistachio pesto
Homemade Kalamata and heirloom tomato red sauce
Parmesan Reggiano cheese
Red sauce: a quick sauté of roughly chopped heirloom tomato, Kalamata olives with juice, thyme, Italian seasoning, parsley, and a hint of veggie broth brought to a simmer, then a quick, course purée.
Pistachio pesto: a handful of pistachios (obviously shelled), extra-virgin olive oil, salt, Tellicherry pepper, grated Parmesan Reggiano cheese, and a hint of fresh lemon juice blended in the food processor.
A quick steam of sliced summer squash & zucchini.
Trumpet mushrooms, sliced, and a quick sauté in butter.
Layered with vegetarian lasagna noodles, and additional sliced heirloom tomato, grated Parmesan, Reggiano cheese, covered and baked in the air fryer 20 m. Remove from oven, keep covered and allow to cool 15 minutes before serving. 🥰