White Sweet Potato Zucchini Lasagna

Summer's almost here which means work is busier than ever and I barely have time to cook a decent meal.  I've been craving lasagna the last few weeks but have been too lazy & impatient to make both vegan ricotta and gluten free vegan dough for lasagna layers.  After scouting for food in my fridge I realized I had a good combination of produce to improvise.  And God was it good. Here's the result ;) 


  • white sweet potato - they're a little more starchy & savory than regular sweet potato in case you're wondering what's the difference.
  • zucchini 
  • spinach
  • organic marinara sauce 
  • parsley to garnish 
  • salt/pepper to taste


  • thinly slice white sweet potato & zucchini 
  • layer slices along with spinach 
  • top with organic basil marinara sauce 
  • preheat oven to 400 degrees fahrenheit & bake for 25 minutes for 9 x 5 baking pan. 
  • garnish with parsley 
  • EAT 

Here's to mindful eating,