Three Cheese Zucchini Eggplant Lasagna

Preheat oven to 425 degrees F (220 degrees C).

To create breadcrumbs, add Gluten-Free Bread (3 slices) to baking sheet and bake for approximately 10 minutes or until well toasted, remove and allow to cool completely.

Once cooled, use hands to break the bread to create small crumbs. While the bread is still on the baking sheet, add Dried Parsley (1 tsp), Dried Basil (1 tsp), Garlic Powder (1/4 tsp), Onion Powder (1/4 tsp), Dried Thyme (1/4 tsp) and toss. Set aside.

Slice Japanese Eggplants (2), Zucchini (3), and Sweet Potato (1) into thin layers.

Spray two large baking sheets with coconut oil cooking spray and lay out eggplant, zucchini, and sweet potato in a single layer, overlapping if needed.

Sprinkle all that with salt and pepper and bake at 425 degrees F (220 degrees C) for 15 minutes or until tender.

While the veggies bake, add Onions (150 g) and Garlic (2 cloves) to a medium pan, cooking over medium heat for 2-3 minutes or until onions become translucent.

Add Tomatoes (540 g) and cook for another 3-4 minutes.

Stir in Dried Parsley (1 Tbsp), Dried Basil (1 Tbsp) and Coconut Sugar (1 Tbsp) and cook for another 1-2 minutes.

Remove onion and tomato mixture from heat, then stir in Parmesan Cheese (4 Tbsp).

Prepare a 9x13 baking dish with coconut oil cooking spray, then line bottom of dish with cooked eggplant, top with 1/3 tomato mixture, 1/3 Shredded Mozzarella Cheese (85 g), and 1 ounce Light Aged Cheddar (85 g).

Then layer zucchini and repeat the process. Finally layer sweet potatoes, and repeat process one more time using the last 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar.

Top with bread crumbs and bake for 15 minutes. Top with Fresh Basil (to taste) and serve hot.