Ingredients:
 
Spelt flour and water for noodles.
Jar of pasta sauce (Wholefoods Italian herb pasta sauce)
4 tbsp sea moss gel
chopped portobello mushrooms
5 teff sausages
kale
red bell pepper
yellow onions
zucchini 
yellow squash
 
Method for pasta noodles:
 
Start by measuring flour out into a bowl and add the water. Use a fork to mix from the middle outward, bringing in small amounts of flour from the edges as you go. Let the kneaded dough rest, covered, for 20-30 minutes.
After that time, you’re ready to start rolling. Add flour to the outside, then flatten between your hands Each time you roll through with the pin, add a sprinkling of flour to your piece of pasta. Cut dough with lasagna roller into strips.
 
Mixed Vegetables:
Sautee your portobello mushrooms, zucchini, yellow squash, yellow onion, red bell pepper together in grapeseed oil. Add in cooked wild rice. Add in 5 teff sausages to the mixture.
 
Spray the bottom of the baking dish with oil. Layer the strips on the dish. Add the vegetable mixture then add the pasta sauce on top. Repeat layers. Spray the top of the last layer with oil. Add foil to cover the dish then bake on 350 degrees for 20-30 min.