By Marina A
1 large zucchini, sliced lengthways
½ small pumpkin, skin removed and sliced ½ cm thick
1 medium eggplant, sliced
Salt and pepper
Coconut oil spray
1 onion, diced
2 carrots, diced
1 x 400g tin of tomatoes
8 mushrooms, sliced
1 x 400g tin 4 bean mix
2 cups spinach
1 tsp coconut oil
200g ricotta or cottage cheese
Preheat the oven to 180°C. Line a baking tray. Grease an oven dish.
Place the vegetables on a lined oven tray, Season with sea salt, spray with coconut oil spray and roast for 20- 30 minutes or until tender.
To make the sauce heat a pan, melt the coconut oil, sauté the onion, and carrots until tender. Add the tomatoes, mushrooms, beans, and cook for 10 minutes over a low heat.
Stir through the spinach.
Pour ¼ of the sauce in the oven dish, sprinkle ¼ of the cheese, then place the eggplant in a single layer over the top. Spread another ¼ sauce and cheese over the eggplant and layer the pumpkin on top. Spread another ¼ sauce and cheese and layer the pumpkin on top. Finish with a final layer of sauce and cheese.
Bake in the oven for 35 – 40 minutes.
Serve with a green salad.