Naima’s Harvest Lasagna

harvest lasagna
zucchini (depend on size! enough to thinly slice vertically and cover the pan twice)
potatoes (enough to thinly slice and cover the pan once)
1 1/2 c cooked/canned black beans
3 ears of corn
5-6 tomatos
1 bunch basil
1 onion
4-5 garlic cloves
olive oil
salt
spices
first prep all the layers, and them combine in 3-4″ deep baking dish
bottom layer: roasted potatoes. slice the potatoes in thin discs. either roast or boil them so they are almost cooked before adding the other layers. put oil in the bottom of the pan and drizzle over the potatoes. season with salt, black pepper, onion powder, and paprika
next layer: black beans and corn (best cut right off the cob) seasoned with salt, black pepper, cumin, and cayenne
next layer: raw zucchini sliced in thin long strips, drizzle with olive oil and sprinkle with salt
next add tomato sauce: sauté onions and garlic with preferred italian spices, then add tomatoes and stew until they become melty, add basil for last few minutes
add another layer of zucchini, drizzle with olive oil and sprinkle with salt
top with sliced tomatoes.
 
put it in the oven at 350 with tin foil on top so that the zucchini steams and softens. 
garnish with basil 
 
optional added layer: firm fried tofu, cheese, or vegan cheese made from tofu, cashews, nutritional yeast, garlic granules, salt, pepper and herbs mixed in food processor of blender.