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)



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