Vegetable Lasagna

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


  1. To cook the noodles:

  2. Preheat the oven to 425F.

  3. Spray cookie sheet or spread coconut oil or butter to grease sheet.

  4. Set slices onto sheet and sprinkle with salt and pepper.

  5. Bake slices for 5 minutes each side, then remove from oven.

  6. Set slices aside and lower oven temperature to 375F degrees.

  7. For sauce layer:

  8. In large skillet with coconut oil or butter, add vegetables, seasonings and sauce (or tomatoes).

  9. Simmer for about 10 minutes.

  10. Put it all together:

  11. Grease glass dish.

  12. Begin to spread 1/3 sauce on the bottom of the dish.

  13. Layer to finish off:

  14. Add a layer of zucchini and then a layer of sauce.

  15. There should be about 3 layers.

  16. Optional Cheese: sprinkle on layers or on top or both!

  17. Bake for 20-30 minutes.