Roast Vegetable Lasagne

Name: Roast Vegetable Lasagne
Ingredients: 6 small or 4 medium sweet potatoes; 1 ½ cups cassava flour; ½ tsp high quality salt; ½ medium pumpkin, seeds removed, thinly sliced; 2 red capsicum, seeds removed, thinly sliced; 3 zucchini, cut into thin slices; 3 red onions, peeled and sliced; 2 tbsp extra virgin, cold pressed olive oil; 8 large field mushrooms or 14 button mushrooms, thinly sliced; 3 cloves garlic, peeled and crushed; 3-4 sprigs thyme, leaves removed; 1 handful of continental parsley, finely chopped; 1 brown onion, peeled and chopped finely; 1 tbsp spring water & extra if needed; 4 cans of crushed tomatoes; 2 tbsp vegetable stock paste (or 2 -3 tsp high quality salt); Handful of fresh basil; 250 g grass fed parmesan cheese, grated; 150 g soft goats cheese; Additional fresh basil to top

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With a rich Italian heritage we love a good pasta dish, but prefer to keep our gluten intake low. This family favourite (and often part of our festive feasting)

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