Vegetable Layered Lasagna

*

Vegetable Layered Lasagna

*

4 Zucchini (cut into long strips)

*

Fennel Mixture:

*

1 Minced Fennel Bulb 

1 Avocado 

1 tsp Coconut Vinegar

*

Tomato Mixture: 

*

2 Diced Organic Tomatoes

2 cups Mashed Garbanzo Beans

2 tbsp Minced Garlic 

*

Mix each mixture well

*

In a glass baking dish put a layer of the tomato mixture then a layer of Zucchini then a layer of the fennel Mixture then Zucchini then the tomato mixture then Zucchini then top with the Fennel Mixture, Pine nuts and Fennel Sprigs

*

Raw: Chill for 30 minutes then serve

Cooked: Bake at 350 for 20-30 minutes

.

Raw or cooked this gluten free, low carb and plant based Lasagna is satisfying, hearty and delicious!