October Unprocessed - Day 8 Vegan Lasagna

For breakfast I had steel cut oats from the instant pot recipe book and our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain with pineapples.
For lunch we a salad and leftovers.
For snack we made raw cacao donuts

For the Vegetable Lasagna we used Chicotta, pinenut parmesan, and aquafaba mozzarella. We didn't use carrots but did use 4 yellow squash that needed to be used.
We served it with Paleo Flatbread topped with rosemary, coarse salt and coarse pepper. We used 1/2 cup of aquafaba to replace the eggs.