Vegetable Lasagna

Another one of my favorite dishes! This Vegetable Lasagna is made on the barbecue, but it also can be made in the oven.

This is a combination of sweet potatoes, red onion, brussel sprouts, asparagus, mushrooms, and broccoli rabe with whisked eggs and organic heavy cream poured over it and topped with melted Manchego cheese.

It’s a perfect meal for the whole family with leftovers. For the dairy free version, sub heavy cream with coconut milk or almond milk and skip the cheese on top or use a non-dairy cheese version.

Ingredients

For a large baking dish (I used 12″x16.5″):

5-6 medium sweet potatoes
2 handfuls of brussels sprouts
1 pack of asparagus
1 pack of organic portabella mushrooms
2 red onions
Bunch of broccoli rabe
6 pasture-raised or omega-3 eggs
1 cup of organic heavy cream or other non-dairy milk such as coconut or almond.
Salt & pepper to taste
1/2 tsp nutmeg
Manchego cheese or other compliant cheese of your choice
Avocado oil for the baking dish

Directions

Preheat oven or barbecue to 400°F.
Clean and slice sweet potatoes, red onion, mushrooms, and brussel sprouts. Wash the asparagus and remove the hard parts.
Generously oil the baking dish.
Add a layer of sweet potatoes, season with salt and pepper. Add brussel sprouts, mushrooms, onion, and asparagus.
Cover and bake for about 20 minutes or until the veggies are almost soft.
Whisk the eggs with heavy cream, a little bit more salt, pepper, and 1/2 tsp of nutmeg.
Uncover the baking dish and pour the egg mixture over the veggies.
Place uncovered back in the barbecue/oven and bake for another 20 minutes or until the eggs are firm and not runny.
Grate the cheese. Place broccoli rabes on top of the veggies and sprinkle with cheese.
Bake uncovered for another 10 minutes or until the cheese has melted.