Rosemary’s Bake from WHOLE: Bowl Food for Balance by Melissa Delport

Ingredients

• ½ cup grated parmesan cheese
• 250 grams egg lasagne sheets (or a substitute of your choice)
• 450 grams mozzarella cheese, sliced
• 1 cup coconut cream (or regular cream)
• 2–3 teaspoons fresh rosemary leaves
• 400 grams portabellini mushrooms, sliced
• 300 grams fresh ricotta cheese
• zest of 1 lemon
• 200 grams swiss chard, roughly chopped
• 1 large aubergine, sliced into discs
• 50 grams fresh basil leaves, chopped
• 700 millilitres tomato passata
• 700 grams rosa tomatoes, halved
• 2–3 teaspoons fresh thyme leaves
• 1 teaspoon butter
• 1 large butternut, peeled and chopped
• salt
• pepper
• coconut oil
• 1 red onion, chopped
• 2 cloves garlic, finely chopped