Tomato cubes (can)
Italian spices mix
Celtic sea salt
Fresh basil (finely chopped.)
Preheat the oven to 355°F and grease an oven dish lightly.
Finely chop the onion and garlic, cut the zucchini lengthwise into thin slices and cut the mushrooms, carrots and celery into cubes.
Melt the coconut oil in a frying pan and fry the onion with the garlic briefly
Add mushrooms, carrot and celery and stir-fry until the vegetables start to soften.
Add tomato cubes, puree, Italian herbs, garlic powder, salt, pepper and basil and keep heating this for a moment.
Build up the lasagna by alternately placing layers of zucchini slices and tomato-vegetable sauce in the dish. Finish with a layer of sauce.
Bake in the oven for 30-40 minutes and allow to cool for a few minutes before serving.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Paleo, Vegetarian, Vegan
Lunch, Dinner, Side dish