Name of Chef: Juli Novotny
Age: Newly 33 {yikes}
Family Members: 2 young kids and a hubby
Community of Residence: Fox Point, Encinitas
Hobbies/Interests: Blogging, restaurant hopping and cooking
Favorite Local Activity: Farmer’s Market
About the Recipe:  We made this all the time last winter.
About the Chef:   Recipe Contributor Juli Novotny is a gourmet food lover.  Local “green” chef.  Health advocate.  Business owner.  Mother.  Blogger. When she’s not running her health food company Kookie Karma or enjoying the beach with her two little boys, Juli blogs and takes beautiful photographs about healthy family living at puremamas.com.

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1 box gluten-free brown rice lasagna noodles
1 medium sized zucchini, julienned {using mandolin or just a knife}

1 ½ cups baby tomatoes
½ cup organic tomato pasta sauce {vegan from health food store}

3 cloves garlic, minced or pressed
½ lb. brussel sprouts
¼ cup olive oil
1 container organic whole milk ricotta cheese Chunk of freshly grated parmesan cheese Basil, chopped, for garnish Sea salt & pepper, to taste each layer

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Preparation:

1. Preheat oven to 425°.
2. Slice cherry tomatoes and place on a tray with a drizzle of olive oil and sea salt.
3. When oven is ready, place on baking cookie sheet lined with tin foil.
4. They are done when soft and golden brown on top – about 15-20 minutes.
5. Chop brussel sprouts in half, keeping skins on.
6. Mix in a bowl with garlic, sea salt and pepper.  Mix well.
7. Place on baking tray lined with foil.  Bake until browned.  About 30 minutes.  You can do this at the same time as tomatoes if you wish.

Lasagna:

1. Lay down the noodles in a lasagna style glass pan covering the bottom.
2. Then, cover noodles with a little sauce and, using a spoon, spread a thin layer of ricotta {enough to thinly cover noodles} over top.
3. Lay the slices of zucchini on top.
4. Place another layer of the lasagna noodles.
5. On those noodles, cover with another layer of ricotta and tomato sauce.  Add another layer of roasted brussel sprouts.  {I sort of smooshed them down and pulled them apart so they didn’t stick up too high and spread out better.}
6. Repeat the noodles.  Add any remaining red sauce and cheese {might not be a lot.}  Then, this time line the top with roasted tomatoes.  Take any of the remaining brussel sprouts and press them into it as well.
7. When all noodles are covered you can add shaved parmesan or use shredded parmesan on the top. Cover and top with fresh basil.

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