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 quantity of preference, 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.
The Ghosh Center Phase One Prehabilitation Program