Annatarian

Bliss!!!! Three Layer Vegan Veggie Lasagna

Ingredients:

1 Large Heirloom Tomato

20 Brussels Sprouts

1 Onion

1 Clove of Garlic

2 Cups of Kombucha Squash

Diaya Cheese

Coconut oil

Sea Salt

Brown Rice Lasagna Pasta

Baby Spinach

Chop the onions and garlic and divide it up to use for sauteing the tomato, spinach and squash and brussels sprouts separately with a little bit of coconut oil.

Start each part, the tomato sauce, the spinach, the squash and brussels sprouts,  by sauteing the onions and garlic first with a bit of sea salt.

I like to chop the spinach up after sauteing.

Once each part is done and the pasta is drained and rinsed, assemble! Note- if there are broken peices of pasta- use them in the middle layer- so the top looks pretty:)

Here is the order: Start with the Tomato sauce on the very bottom,then place a layer of pasta,then the brussels sprouts and sqaush and Diaya cheese,
then the layer of spinach and Diaya cheese, then another layer of pasta, and fianaly pasta topped with tomato sauce and Diaya cheese.

Bake for about 30 min at 425

Enjoy!!!!

Super simple- I am going to be posting about food I cook, bake or prepare, since some are raw- like this recipe- I eyeball everything when I cook- so here are the ingredients  and how to prep- and I will give you an approximate measurement, which you can’t really go wrong if you add a little more or less of something.

3 Cups Raw shredded coconut

1/4 Cup Coconut oil

1/4 Cup Agave

Tsp Vanilla

Hand full of Dried Plums, Raw chocolate, or Raisins

You can also add some almond flour for some protein and I like a dash of salt, but you don’t have to have it.

Mix it all together in a bowl and and form small balls, and put them in the fridge to set.

These should be kept refrigerated before serving.

I love storing them in a clear glass jar: