It might be offensive to lasagne makers to call this a lasagne (given it is pasta- free) but for me it fills a big lasagne hole! This is more like a veggie stack to be honest, and so, so packed with goodness.
First, make the tomato sauce found here .
Next, roast some pumpkin and zucchini slithers (or grill them) to substitute in for pasta sheets.
I tossed some mushrooms in balsamic and roasted them, as well as some garlic cloves (these are so divine, don’t miss them out 🙂 )
I also grabbed some fresh bok choy/baby spinach/snow peas and avocado – just for that fresh salad-y zing.
And here we go.
Pumpkin, tomato sauce, spinach/bok choy, (from the bottom up).
Then add more tomato sauce, roast mushrooms, pumpkin, baby spinach, snow peas and garlic! And half an avocado on the side, dressed with some balsamic and pepper.
Another staple….seriously good!