Vegetarian Lasagna Recipe

lasagna

Ingredients:

For the Lasagna:

• 9-12 lasagna sheets (you can use no-boil sheets)
• 2 cups fresh or frozen spinach
• 1 cup sliced mushrooms
• 1 cup diced zucchini
• 1 cup grated carrots
• 1 chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 teaspoon dried thyme (optional)

For the Tomato Sauce:

• 2 cans peeled tomatoes (400 grams each)
• 1 teaspoon sugar (to reduce acidity)
• Salt and pepper to taste
• 1 teaspoon dried basil (optional)

For the Topping:

• 1 cup shredded mozzarella cheese (or vegan cheese)
• 1/2 cup grated Parmesan cheese (optional)

Instructions:

1. Prepare the Tomato Sauce:

   • In a pot over medium heat, add a little olive oil.
   • Add the tomatoes, sugar, salt, pepper, and basil.
   • Let it simmer for 15-20 minutes.

2. Prepare the Filling:

   • In a skillet, heat the olive oil and add the chopped onion and minced garlic until golden.
   • Add the mushrooms, zucchini, and grated carrots; cook until the vegetables are tender.
   • Add the spinach and stir until wilted. Season with salt and pepper.

3. Assemble the Lasagna:

   • In a baking dish, spread a layer of tomato sauce.
   • Place a layer of lasagna sheets, followed by a layer of vegetables, another layer of sauce, and a sprinkle of cheese.
   • Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.

4. Bake:

   • Preheat the oven to 180°C (350°F).
   • Bake the lasagna for 30-35 minutes, or until the cheese is melted and golden.

5. Serve:

   • Let the lasagna cool for a few minutes before serving.