Dairy, grain and fat free vegetarian lasagna? This is not only possible, but also very tasty! Layers of flavorful tomato sauce, creamy potato béchamel, and roasted zucchini make this recipe truly special and healthy. Share this amazing recipe with loved ones and friends.

Zucchini: Zucchini has a mild cleansing effect on the liver, allowing it to safely expel poisonous pests. They also soothe the walls of the intestinal tract, pushing out pathogenic microorganisms such as bacteria and fungi, allowing better absorption of nutrients that can be sent to the liver. Zucchini is a good food for the gallbladder because it contains phytochemicals that actually reduce inflammation in the gallbladder.

Tomatoes: Use important trace elements, phytochemicals, vitamins and minerals that support many liver functions. Lycopene is a favorite nutrient that the liver enjoys. The liver uses it to protect itself from cell damage, and lycopene helps the liver detoxify red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy by helping to flush out sludge from the gallbladder and even reducing the size of gallstones. Even poorly grown tomatoes have a high mineral content. These minerals often reach the deep, inner core of the liver, helping to prevent disease where it normally starts in humans. If you avoid tomatoes because of some fad, you are missing out on keeping your liver healthy and preventing disease.

Potatoes: Rich in amino acids that specifically suppress the growth of viruses. Potatoes are high in glucose, which provides the liver with nutrients it relies on to keep itself strong. It also helps to build up glycogen stores - the very resource that protects us from blood sugar problems, weight gain, fatty liver and dirty blood syndrome. Potatoes keep the liver grounded and stable, providing us with good health. They also have the ability to reverse many varieties of chronic diseases.


  • 4-5 small to medium zucchini;
  • 5-6 leaves of fresh basil, chopped (for decoration).
  • 6 medium-sized potatoes, peeled and diced (about 1 1/2 kg.);
  • 1 tbsp. onion powder;
  • 1 tbsp. fresh lemon juice;
  • 2 tbsp. arrowroot starch;
  • 1 tbsp. water (optional).
  • 4 1/2 tsp. fresh tomatoes; diced;
  • 1 onion, cut into cubes;
  • 3 cloves of garlic, crushed;
  • 1 tsp dried oregano ;
  • 1 tsp dried thyme ;
  • 1/4 tsp. compactly collected fresh basil, chopped.
Method of preparation:

Preheat the oven to 180°C.

Cut off the ends of the courgettes and cut lengthwise into strips about 6mm thick, preferably using a table grater. Arrange the strips in 2-3 trays covered with paper and bake for 20-25 minutes, until their water content has almost evaporated. Take them out and let them cool completely. If you decide, lightly dry with kitchen paper.

For the potato béchamel, steam the potatoes for 15-25 minutes until soft. Transfer to the blender along with the onion powder, arrowroot starch, lemon juice and water. Blend until smooth. Set aside.

For the Marinara sauce, add the tomatoes, onion, garlic, oregano and thyme to a medium saucepan and cook over high heat for 15-20 minutes until the mixture thickens. Add the basil. Let cool for 10 minutes.

Start assembling the lasagna by layering the zucchini in a pan, and pouring a quarter of the marinara sauce on top, enough to cover them. Next is a quarter of the potato béchamel, enough to cover the tomato layer. If you put too much, the lasagna will spread. Continue in the same way for a total of 4 layers of each different layer.

Bake on the middle level of the oven for 45-50 minutes, until the surface of the lasagna is golden. Let cool for at least 20 minutes before slicing. Sprinkle with basil and serve.

Portion for 6-8 people.

This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .

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