2 small eggplants, sliced into 1/2 inch rounds
4 medium zucchini (and or yellow summer squash) sliced into 4 to 6 noodlelike strips each, lengthwise
2-3 large tomatoes, thinly sliced
1-2 T. extra virgin olive oil
2 cups of Kathy Hester’s Lentil Quinoa Bolognese
2 cups quality bottled or homemade marinara sauce (I’m weird, I don’t like veggie lumps in the top or bottom sauce layers of my lasagnas)
1 recipe of my Homemade Fresh Moxarella (aka foxy moxy), yes it’s necessary, and it only takes minutes to make. I added a couple pinches of red pepper flakes to this particular batch.
salt and freshly ground pepper, to taste

LENTIL BOLOGNESE SAUCE

1 cup (192 g) lentils (green, brown, or beluga)
3 medium carrots (peeled if not organic), each cut into 4 large pieces
1-2 cups (235 to 475 ml) water
2 tablespoons (28 ml) olive oil
1/2 small onion, chopped
1 bell pepper, cored, seeded and chopped
3 cloves garlic, chopped
1 can (20 ounces, or 560 g) crushed tomatoes, or 3 cups (750 g) homemade puree plus 2 teaspoons dried basil
1 1/2 t. dried oregano
1 tablespoon (2 g) dried basil
1/2 teaspoon red pepper flakes or crushed dried chilies (optional)
1 small bunch kale, stems removed and torn into small pieces (about 3 cups [201 g]) (optional)
1/2 cup (87 g) quinoa, rinsed well
1/2 cup (120 ml) red wine or 2 tablespoons (28 ml) balsamic vinegar
Salt and pepper, to taste
Cooked pasta, for serving, use GF pasta for a GF meal

MOZZARELLA

1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
1 C. hot water
2 T. + 1 t. tapioca starch
1 T. extra virgin olive oil (optional)
1 small garlic clove, minced
3/4 t. sea salt
1 t. fresh lemon juice