Mauimama recipe lasagna oregano

The benefits of Oregano – You might be wondering why we are highlighting such a common herb. Don’t be fooled. This little ninja of an herb is so much more than meets the eye.

Oregano comes into the forefront especially this time of year as we delve into spring. Catch a cold? It’s got your back. Flu? Yep, still takes care of business. Candida yeast overgrowth? Look no further. Oregano is anti-microbial, anti-viral and anti-fungal, so it’s pretty much the panacea to what ails you.

What’s more? Ounce for ounce Oregano is an antioxidant rock star! One tablespoon of this fresh herb packs the same antioxidant punch as a medium-sized apple!

The most potent form of this herb is in an extract of the oil. A few drops under the tongue a few times a day (caution: this will burn, must-have-water-present) will pretty much kick the booty of any pathogen that’s bringing you down… and the side effect? A marinara-esque aftertaste, which, compared to other pungent remedies is downright delightful.

You can also include the fresh herb into your daily diet to help boost immunity and just as an overall healthy adjunct to daily nutrition…the Italians were onto something! For some reason, lasagna always comes to mind when I think of oregano and my own mother, perhaps because my mom had all of 3 recipes that she used and lasagna was one of them, and definitely the best.

Add fresh oregano into your standard lasagna recipe, see below. You can also sprinkle oregano onto sweet potato fries, chop into salads or make a healthful and delicious tea: Steep 3 fresh teaspoons of fresh oregano in a cup of boiling water and add lemon and honey to taste.

Mauimama recipe lasagna oregano
Mama Made Vegetarian Lasagna
Print Recipe
Sauce: Sauté vegetables in a big pan until translucent add tomatoes and then mix in mushrooms. Add the rest of the ingredients and simmer for 10 minutes. Then taste to see if any adjustments are needed e.g. if too acidic add more coconut sugar, and continue to cook for 15-20 mins. In a bowl mix all Ricotta filling ingredients. Assembling the Lasagna: Ladle out about 1/3 of the tomato sauce into a large casserole dish. On top of the tomato sauce, place a layer of the uncooked noodles. Spread on enough of the ricotta filling to completely cover the noodles. Repeat the entire layering process (sauce, noodles, ricotta) until you come to the top of your pan. Cover the top with the grated mozzarella and nutritional yeast. Cover the dish with foil and place in an oven preheated to 375 degrees. Bake for 50-60 minutes. Remove the foil and continue baking for another 10 minutes, until the mozzarella begins to brown. You might need to kick up the oven temp to 400 degrees if the cheese is just melting and not browning.Remove from oven and allow cooling for at least 15 minutes before serving. Enjoy your food!
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
90-100 minutes 15 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
90-100 minutes 15 minutes
Mauimama recipe lasagna oregano
Mama Made Vegetarian Lasagna
Print Recipe
Sauce: Sauté vegetables in a big pan until translucent add tomatoes and then mix in mushrooms. Add the rest of the ingredients and simmer for 10 minutes. Then taste to see if any adjustments are needed e.g. if too acidic add more coconut sugar, and continue to cook for 15-20 mins. In a bowl mix all Ricotta filling ingredients. Assembling the Lasagna: Ladle out about 1/3 of the tomato sauce into a large casserole dish. On top of the tomato sauce, place a layer of the uncooked noodles. Spread on enough of the ricotta filling to completely cover the noodles. Repeat the entire layering process (sauce, noodles, ricotta) until you come to the top of your pan. Cover the top with the grated mozzarella and nutritional yeast. Cover the dish with foil and place in an oven preheated to 375 degrees. Bake for 50-60 minutes. Remove the foil and continue baking for another 10 minutes, until the mozzarella begins to brown. You might need to kick up the oven temp to 400 degrees if the cheese is just melting and not browning.Remove from oven and allow cooling for at least 15 minutes before serving. Enjoy your food!
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
90-100 minutes 15 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
90-100 minutes 15 minutes
Ingredients
Tomato Sauce (use organic when you can)
Ricotta filling
  • 32oz ricotta cheese To make this vegan, use medium tofu, strained and mashed with a fork until it resembles ricotta. Add nutritional yeast and season to taste.
  • 1 egg Vegans can skip this step.
  • 4oz grated parmesan Or vegan equivalent.
Pasta
Topping
  • 4oz grated mozzarella Vegans - white rice “cheese” works as a great substitute and or nutritional yeast.
Servings: people
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Image Credit: Benedicte Lechrist

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Scarlet Wells C.N.C. is a nutritional consultant and Health Counselor, as well as a freelance writer and a mother of two rambunctious boys, Kaleo and Quinn. Scarlet is the founder of Intuitive Wellness Inc and is a certified nutritionist specializing in women’s and children’s health and weight management. She has an extensive background in nutrition and preventative care including blood analysis. Check her out at www.intuitivewellnessinc.com and contact her for a FREE initial consult - scarlet@intuitivewellnessinc.com (808) 280-8046

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