Vegan Gluten Free Lasagna with Kabocha Squash, Heirloom Tomatoes, Brussels Sprouts and Spinach
Bliss!!!! Three Layer Vegan Veggie Lasagna
1 Large Heirloom Tomato
20 Brussels Sprouts
1 Clove of Garlic
2 Cups of Kombucha Squash
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