Vegetable lasagna
Ingredients
- 1 eggplant
- 1 container mushrooms
- 4 assorted bell peppers
- 3 tins tomatoes
- 6 cloves garlic
- 6 lasagna sheets
- 1 bag spinach
- 1 tub ricotta
- 25g vegan hard cheese
- 25g pine nuts
- Basil
- Thyme
- Oregano
- Parsley
- Chilli flakes
- Cumin
Steps
- Heat the oven to 200°C and line a baking dish.
- In the frying pan cook garlic then add tinned tomatoes, herbs and spices.
- Cook eggplant, add to a bowl. Then mushrooms. Then bell peppers.
- Cook spinach, when done add ricotta and cheese.
- Spoon half of the vegetables into the baking dish followed by half the tomato sauce and lasagna sheets.
- Repeat the above step.
- Cover the top with spinach and ricotta mixture then bake for 20 mins covered and 10 mins uncovered.