Italian Veggie Bake

This is a Wheat Belly recipe, and while it's delicious, there's quite a bit of prep involved. It reheats well though and makes a ton. You could also use jarred sauce and shave some time off.

Diced tomatoes, torn fresh basil, salt, dried parsley, dried oregano, and garlic simmered until it got nice and soupy.

Mine got a little too soupy, so I stirred in a few tablespoons of tomato paste to thicken it up. Then I hit it with the immersion blender until it was smooth. While the sauce was going, I layered some big slabs of tomato in a dish topped with sauteed veggies (fresh spinach, half an onion, 1/2 cup of chopped sundried tomatoes, more garlic).

Next came the sauce, some pre-baked eggplant and zucchini slices, another layer of sauce, and cheese. Basically a big old lasagna with no noodles. Not a bad substitute, honestly!