Black beans make a great meat substitute in this vegetable lasagna!
3 lasagna slices per layer or more
1/3 - 1/2 cup chopped vegetables of season
1/3 cup chopped onions
1 cup rehydrated black beans
1 Tablespoon garlic powder
Pinch of salt
Pinch of pepper
Optional: paprika, basil, oregano
For Cheese layer: Use your preferred quantity of shredded mozzarella
To cook the noodles:
Preheat the oven to 425F.
Spray cookie sheet or spread coconut oil or butter to grease sheet.
Set slices onto sheet and sprinkle with salt and pepper.
Bake slices for 5 minutes each side, then remove from oven.
Set slices aside and lower oven temperature to 375F degrees.
For sauce layer:
In large skillet with coconut oil or butter, add vegetables, seasonings and sauce (or tomatoes).
Simmer for about 10 minutes.
Put it all together:
Grease glass dish.
Begin to spread 1/3 sauce on the bottom of the dish.
Layer to finish off:
Add a layer of zucchini and then a layer of sauce.
There should be about 3 layers.
Optional Cheese: sprinkle on layers or on top or both!
Bake for 20-30 minutes.