Homemade Vegan Vegetable Lasagna
Ingredients
- 200 g baby spinach
- 1 eggplant
- 1 zucchini
- 400 g tomatoes
- 2 shallots
- 1 garlic clove
- 200 ml tomato passata
- 2 stems basil
- 1 sprig rosemary
- 75 g vegan grated cheese
- 3 tablespoons olive oil
- 9 lasagna sheets
- salt
- pepper
Preparation
Preheat the oven to 180°C.
Chop the eggplant, zucchini, tomatoes, shallots, and garlic.
Heat olive oil in a large pan over medium heat.
Sauté shallots and garlic until fragrant.
Add chopped eggplant and zucchini, cook until softened.
Stir in baby spinach and cook until wilted.
Add chopped tomatoes, tomato passata, chopped basil and rosemary, then season with salt and pepper.
Simmer the sauce for 10-15 minutes until thickened.
In a baking dish, spread a layer of sauce, then add lasagna sheets, more sauce, vegetables, and sprinkle with vegan grated cheese.
Repeat layers, ending with a layer of cheese on top.
Bake for 30-40 minutes until golden and bubbly.
Tips
Save this recipe for later reference.
Enjoy cooking and customizing this delicious vegan dish!
