Never Knock It, Until You Try It - Roasted Vegetable Lasagna

by Marjan

So true! Recently, I experimented with a ten day cleans consisting of obliterating sugar, flour, dairy, alcohol, vinegar, caffeine, and all meat based products from my meals. For the most part, I believe my diet is a healthy one; yet, I have always proudly celebrated my love for meat and coffee (friends, don’t panic, I still do!). I felt my body could really benefit from this cleanse. The results have even surprised me! Not only did I easily (without starving myself) loose five pounds, but I felt more energetic and light! More importantly, this cleanse allowed me to experiment preparing more vegetarian dishes which I have evolved to appreciate.

Once I completed my cleanse, I envisioned myself digging my teeth into a perfectly prepared steak! So day eleven, I went to my favorite Peruvian restaurant, Q'ero, ordered their famous short ribs. Mama I’m home! Taste buds were releasing, my stomach growling, and that most delectable first bite! Fabulous! Honestly, I loved it! But half way through my dish, I could not eat one more bite. Consciously and innately, I did not want to over indulge. I was satisfied and realized how much less meat I really need to eat to feel good!

Side note to my panic friends who think they might have lost their coffee drinking and meat eating friend: NO WAY! That will never happen. I will still enjoy weekend BBQ’s and coffee at Intelligentsia with you!

My quest to make vegetarian dishes lead me to a great find: Roasted Vegetable Lasagna (without cheese!).

Not only is this lasagna healthy, but also delicious and filling! Thanks Tony Robbins for the push and inspiration.


2 cups butternut squash- cubed
2-3 zucchini- ¼ inch thick round slices
1 green bell pepper-sliced into bite size pieces
2-3 large tomatoes- sliced thin
1 cup quinoa
16 oz. tomato sauce
½ teaspoon dried thyme
½ teaspoon dried Italian seasoning
1 teaspoon garlic salt
½ teaspoon garlic powder
Extra virgin olive oil
Freshly ground sea salt and black pepper
8 pieces of whole grain lasagna sheets

Pre-heat oven to 375 degrees.

On one flat cookie sheet, toss squash with 2-3 tablespoon of olive oil, thyme, ½ teaspoon garlic salt, and ground black pepper.

On another cookie sheet, toss zucchini, bell pepper with 2-3 tablespoon olive oil, Italian seasoning, remaining garlic salt, and pepper.

Place both sheets in the oven for 30 minutes.

Meanwhile, prepare lasagna sheets as instructed.

In a sauce pan, bring quinoa to boil with 2 cups of water and a dash of salt. Once the water has completely evaporated, stir in tomato sauce with a dash of salt, ground black pepper, garlic powder. Two minutes later turn heat off.

In a lasagna baking dish, grease the bottom with olive oil, and strips of pasta. Layer on top half of the quinoa sauce, followed by squash. Place another layer of paste, remaining quinoa sauce, followed by the roasted zucchini and bell pepper. Arrange tomato slices on top to finish. If you’re not on a strict cleanse, sprinkle grated parmesan cheese and ground black pepper on top.

Place in the oven uncovered for 45 minutes.

If Tony Robbins knew, he would be proud!

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique