Roast Vegetable Lasagne – Shack Palace

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