Tuesday, November 7, 2017

Vegetable Layered Lasagna

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Vegetable Layered Lasagna
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4 Zucchini (cut into long strips)
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Fennel Mixture:
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1 Minced Fennel Bulb 
1 Avocado 
1 tsp Coconut Vinegar
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Tomato Mixture: 
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2 Diced Organic Tomatoes
2 cups Mashed Garbanzo Beans
2 tbsp Minced Garlic 
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Mix each mixture well
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In a glass baking dish put a layer of the tomato mixture then a layer of Zucchini then a layer of the fennel Mixture then Zucchini then the tomato mixture then Zucchini then top with the Fennel Mixture, Pine nuts and Fennel Sprigs
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Raw: Chill for 30 minutes then serve
Cooked: Bake at 350 for 20-30 minutes
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Raw or cooked this gluten free, low carb and plant based Lasagna is satisfying, hearty and delicious!   

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