Vegetable Lasagna

400g fresh lasagne sheets or homemade

2 onions, diced

4 cloves garlic, minced

1cm fresh ginger, minced

1 mild chilli, deseeded and chopped

1 zucchini, grated

3 cups spinach

3 tbsp coconut oil

2 tins Organic tinned tomatoes, diced

2 tbsp fresh oregano

2 tbsp fresh basil

1/4 cup fresh parsley, chopped

1 tsp Changing Habits Seaweed Salt

1 tbsp butter of ghee

250g fresh mushrooms, sliced

1 can organic kidney beans, drained and rinsed

200g sweet potato, very thinly sliced

150g fresh Mozzarella cheese, grated

1/2 cup fresh Parmesan cheese

2 cups fresh ricotta cheese

Heat the oil and sauté onions, garlic, ginger and chilli for about 2 minutes.

Add tomatoes and salt and simmer for 20 minutes and in the last minute add the fresh herbs.

Sauté the mushrooms in the melted butter for just a few minutes.

Add the mushrooms, zucchini and the kidneys beans to the tomato mixture. Set aside.

Grease and large baking dish well.

Assemble in layers in a shallow baking dish beginning with lasagne sheets then sauce, ricotta, sweet potato, spinach, mozzarella and parmesan cheese and continue to finish with parmesan.

Bake in 160C oven for 20 minutes or until golden and crispy on top (Make sure the sweet potato is cooked).

Suggested Serving: with steamed vegetables such as broccolini, asparagus, chard or silver beet or with a fresh green salad.

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Vegetable Lasagna