Many years ago we dined on this at a friend’s place and we have been cooking it ever since. Sometimes I cook it for friends, weekly lunches, shabbat meal, or when we just feel like something warm and hearty! Usually with a glass of red.
You can add your choice of meat if you wish, but I like to cook it without (although lamb mince is amazing too). My husband thinks all dinners should have some kind of meat/fish, but he seems to like this….probably the sour cream 🙂
So what’s in it? Gluten-free lasagne sheets (not too great on the top as it puffs up), sweet potato, normal potato, zucchini, squash, sour cream, tomato pasta sauce, eggplant, mushrooms, cheese, oregano and thyme (this time from my garden!). I just layer it up in a square dish and pop it on the oven….not too high cause you don’t want the sour cream to curdle and it is ideal to have the vegies cook through too!