Organic veggie lasagna

For a quick healthy meal that can be made up ahead and baked on the weekend for weekly lunches.
What you will need:
mandolin slicer
baking dish or pan
1 – 14-16 oz. can of organic tomatoes
1-Tablespoon onion flakes (dehydrated)
1/2 tsp. garlic powder and 1/2 tsp. italian seasoning pinch pink salt and fresh ground pepper mix all spices into tomatoes
olive oil to oil pan
your choice of veggies
layer veggie, then put some sauce, then some cheese and so on.
I used sweet potatoes, eggplant, and spinach
after top layer is done put on more cheese to your liking or (vegan cashew)
bake at 325 covered for 1 hour and then remove foil to brown cheese (if you so choose)
VIDEO:

For homemade 4 hour Lasagna:
1 & 1/2 #’s of lean ground beef & Italian sausage + 1/2 #’s Chorizo sausage
1 large onion minced
1/2 T. chili powder
1/2 bulb of fresh garlic
1/2 t. onion salt
1 t. oregano
1&1/2 T. Italian seasoning
1 T. sweet basil
3-4 ounces of fresh mushrooms
2 carrots sliced thin
1/4 t. of Cajun seasoning & of black pepper freshly ground
1- 28 ounce can of each diced tomatoes, crushed tomatoes & tomatoes puree + 1/2 cup filtered water in each jar to rinse & pore into the sauce
Canadian bacon for the top sauce layer before the final cheese layer
4 pounds of mozzarella cheese
Parmesan cheese
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Healthy desert:
https://www.sciencedaily.com/releases/2025/09/250925025359.htm