1/2 zucchini
2 cups spinach leaves, tightly packed
1/2 cup Marinara sauce (see below)

Thinly slice the zucchini lengthwise into long, wide noodles using a mandoline or a sharp knife. Place the spinach in a food processor fitted with the S blade and pulse or process until finely chopped. Transfer to a medium bowl.

Coat the bottom of a small square container (I'm a rebel - mine was rectangular) with 2 tablespoons of the Marinara Sauce and arrange a third of the zucchini noodles in a layer over it. Top with 2 tablespoons of the Marnaria Sauce. Add a layer of half of the avocado. Top with half of the spinach and press with the rubber spatula. Repeat this layering process. A third of the zucchini and 2 tablespoons of the marnianra Sauce should remain. Layer the zucchini on top and cover with the Marinara.

Store in a sealed container in the fridge. Lasagna will keep for two days.
(makes about 1-2 servings)

1 ripe tomato seeded and chopped (about ¼ cup)
½ cup sun-dried tomatoes, soaked or oil-packed
½ red bell pepper, chopped (about ½ cup)
2 TBLS olive oil
1 tbsp. minced fresh basil, or 1 tsp dried
1 tsp oregano
½ tsp crushed garlic (1 clove) - I use 3 giant cloves
¼ tsp plus 1/8 tsp salt
Dash black pepper
Dash cayenne

Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Store in a sealed container in the refrigerator. Marinara Sauce will keep for three days.
(Yield 1 Cup, 4 servings )

1 can Garbanzo beans, drained (reserve liquid)
¼ c. lemon juice
3 scallions, chopped
1 tablespoon garlic, chopped
½ teaspoon pepper
1 teaspoon cumin
Optional: ½ cup roasted red peppers

Combine all ingredients in food processor - blend well.
(makes about 2 cups)