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Sweet Potato Zucchini "Lasagna"

Categories: Health Starts Here|Vegan
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Whole Foods

4-6 large, even	sweet potato, Scrubbed clean, peeled and rinsed
4-6 large, even	zucchini, Cleaned well and dried; cut off ends
6-8 large, firm	tomato, Washed, remove stems
3-4 medium	white or yellow onion, Peeled, and thinly sliced
4	garlic cloves, peeled, finely chopped
4 sprigs	fresh thyme, stems removed, finely minced
	braggs liquid aminos, as needed
Special Equipment: 9 1/2 x 13" oven-proof casserole dish; mandoline; heavy-duty aluminum foil.
1. Using a mandoline, slice sweet potatoes very thin, about 1/8" thick. Steam sweet potatoes for a few minutes, until slightly softened, but not mushy. Cool in refrigerator until cool enough to handle.
2. Using a mandoline or a very sharp knife, slice zucchini very thin, about 1/8" thick. Set aside.
3. Using a serrated knife, slice 1/4" to 1/2" off tops of tomatoes, removing the tough portion where the stems attached to tomatoes. Set aside on paper towels to drain.
4. Combine onions, garlic and thyme. Set aside.
Assembly Instructions:
1. Adjust a rack on the top third of the oven. Preheat oven to 350 degrees F.
2. Sprinkle a few tablespoons of Braggs Liquid Aminos on the bottom of the 9 1/2" by 13" dish and distribute over bottom of pan. Beginning in the corner, layer sweet potatoes, row by row, slightly overlapping each other and slightly overlapping rows until entire bottom of dish is covered. Next, create a layer of zucchini, in the same manner over top of the sweet potato layer. Next, sprinkle zucchini layer with enough of the onion-garlic-thyme mixture to form a thin layer over top. Add a few dashes of Braggs, enough to slightly moisten the casserole.
3. Repeat step 1 one or two more times, until casserole dish is filled up. On the top, layer tomatoes as you did the other vegetables, slightly overlapping one another and slightly overlapping rows, until covered. Sprinkle with a few more dashes of Braggs.
4. Tightly cover dish with heavy-duty aluminum foil. Bake in pre-heated oven for 1 hour. Remove aluminum foil and return casserole to oven for another 20 minutes. Remove from oven and let sit for at least 15 minutes, preferably 30 minutes, before slicing. Score and slice into 12 portions. Serve hot.
This sweet potato casserole is vegan and oil-free. Pick the best vegetables you can find, ripe and free of bruises and wash the vegetables well. Sweet potatoes work well as a substitute for lasagna noodles because of their firm quality and ability to hold together. Experiment with other sturdy vegetables, such as beets, eggplant, or other seedless squashes and fill layers with your favorite seasonal vegetables...corn, peppers, etc. Enjoy by itself or with a side salad of mixed greens or raw vegetables.

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