Cooked Food Week :: Day 1 :: Lasagna

So, I've decided to post a few non-raw vegan recipes this week, which also include dairy. Basically, we have had a long past few weeks full of family, in-laws and great friends visiting! I did a lot of cooking for everybody. We had gluten-free kids, non-dairy friends, pregnant ladies, and so on. With the exception of meat, I pretty much threw all my dietary rules out the window {I never eat red meat or chicken} for this short time and had a great time cooking away all sorts of things!!
One thing you might not know about me is that my cooking specialty is actually with cooked food. I grew up as a baker and amazing on the grill. I made gourmet quesadillas and sandwiches with cheese and fresh herbs. I didn't go raw or vegan until probably age 22. 
Most of the time now I avoid dairy and ALL Meat. But sometimes I slip up. And occasionally I intentionally slip up. Although not everyday, I enjoy cheese and poached eggs. I love trying new foods. New cuisine. Gourmet dishes. As I have mentioned before. I LOVE new restaurants that are full of flavorful menus. It's an art that I appreciate.  
When I cook with a pan and a stove, I use no recipes. I am very comfortable with this kind of cuisine.
Give me nothing more than a fridge with random food and ingredients and I will create a meal. It's a strange fascination of mine. 
Anyways, this week I made a few fun things. I am sharing my lasagna with you today. I made this dish to feed 4 kids and 6 adults. Two of which are gluten free. 
Here is what I did!

Serves: 9-10 small or 6-7 large

1 box gluten-free brown rice lasagna noodles
1 medium sized zucchini, julienned {using mandoline or just a knife}
1.5c baby tomatoes
1/2 c organic tomato pasta sauce {vegan from health food store}
3 cloves garlic, minced or pressed
1/2 lb brussel sprouts
1/4 c olive oil
1 container whole milk ricotta cheese {from health food store please}
chunk of parmesan cheese, grated
basil, chopped, for garnish
sea salt, to taste
pepper, to taste
Preheat oven to 425. Slice cherry tomatoes and then place on tray with drizzle of olive oil and sea salt. When over is ready, place on baking cookie sheet lined with tin foil. They done when soft and golden brown on top - about 15-20 minutes.
Chop brussel sprouts in half. Keeping skins on. Mix in a bowl with garlic and sea salt and pepper. Mix well. Place on baking tray lined with foil. Bake until browned. About 30 minutes. You can do them at the same time as tomatoes if you wish. 
Lay down the noodles in a lasagan style glass pan covering the bottom. Then, cover noodles with a little sauce and, using a spoon, spread thin layer of ricotta {enough to thinly cover noodles} over top.
Lay the slices of zucchini on top of that. 
Place another layer of the lasagna noodles. 
Then on those noodles, over 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}. 
Reapeat 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. 
When all noodles are covered you can add shave parmesan or use shredded parmesan on the top. Cover entire thing. 
Top with fresh basil. 
NOTE: In one pan, I separated the brussel sprouts so that my kids would eat some of this recipe too. They absolutely freaked over it. WANTED seconds. It was crazy. Our guests and guest's kids freaked too. 
Place back in the oven for about 5-10 mintes.