Soulcare Switzerland

Healing Zucchini Lasagna

Dairy-Free • Grain-Free • Fat-Free • Nightshade-Friendly

A veggie lasagna without the dairy, grains, or fat? It’s not only possible—it’s delicious. Layers of flavorful tomato sauce, creamy potato béchamel, and baked zucchini make this recipe truly special and deeply healing. A perfect dish to share with family and friends.

Healing Wisdom from Healer Omar Botha

Zucchini gently purges the liver and soothes the intestinal tract, helping push out pathogens and improve nutrient absorption. It also reduces gallbladder inflammation.

Tomatoes deliver lycopene and fruit acids that detoxify the liver and gallbladder, reduce gallstone size, and protect against cellular damage.

Potatoes provide amino acids that inhibit viral growth and glucose that stabilizes the liver, supports glycogen storage, and reverses chronic illness.

Ingredients

For the Lasagna

• 4–5 small to medium zucchini
• 5–6 fresh basil leaves, chopped (for garnish)

For the Potato Béchamel

• 6 medium potatoes, peeled and diced (about 1½ pounds)
• 1 tbsp onion powder
• 1 tbsp fresh lemon juice
• 2 tbsp arrowroot starch
• 1 tbsp water (optional)

For the Marinara Sauce

• 4½ cups fresh crushed or diced tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• ¼ cup tightly packed fresh basil, chopped

Directions

1. Preheat oven to 350°F/180°C.
2. Slice zucchini into ¼-inch ribbons using a mandoline. Bake on parchment-lined sheets for 25–30 minutes until nearly dry. Cool completely and dab excess moisture.
3. Steam potatoes for 15–25 minutes until tender. Blend with onion powder, lemon juice, and arrowroot starch until smooth. Add water if needed. Set aside.
4. Cook tomatoes, onion, garlic, oregano, and thyme in a saucepan on high heat for 20–25 minutes until thick. Add basil and let cool.
5. Layer zucchini strips in a lasagna dish. Add a thin layer of marinara, then potato béchamel. Repeat for 4–5 layers.
6. Bake for 45–50 minutes until browned and tender. Cool for 20 minutes before slicing. Garnish with chopped basil.

Serves 6

Tips

• Use firm zucchini for best texture.
• Don’t over-layer béchamel or marinara to avoid sogginess.
• Store leftovers in the fridge for up to 3 days.