Umeboshi Pink

Slow Cooked Vegan Gluten Free Lasagne

Several zucchini, I prefer Italian white zucchini - though today they weren't available.

Two large sweet potatoes

Herb salt (I like herbamare)

Quality oil of your choice

Two packs of Cheezely Mozzarella (vegan)

Parmazano (vegan parmasan)

Gluten free lasagne sheets

Vegan pesto sauce

Good quality tomato pasta sauce 1 large jar.

Serves - 4-6

Directions

Thinly slice sweet potatoes and zucchini lengthwise. Drizzle with olive oil and herb seasoning.

Grill in a hot grill until golden brown. Allow to cool for easier handling. Drizzle with pesto sauce.

In a slow cooker pot, alternate layers of lasagne sheets, the vegetables with pesto sauce, sprinkles of parmazano and cheezely.
On the top layer put pasta sauce with plenty of cheezely.

Put the slow cooker on low for about 4 hours.

Alternately, you can make a smaller amount of lasagne in a casserole dish in the oven.

Cook on 180 for about 45 minutes.


Freezes and reheats well, if there is any left ;)

Buon Appetito!