This is a vegan lasagna recipe which will make you crave for more Italian food. I dare you to try it!
- 0.5 kg Lasagna
- 1.5 l. tomato sauce
- 0.5 kg of frozen spinach or cook 1kg. and chop it
- 1 aubergine (eggplant), chopped
- 5-10 portobello mushrooms (depends if you’re mushroom lover or not), sliced
- 1 tablespoon olive oil
- clove of garlic
Fry the garlic in oil then add the mushrooms and the aubergine. Let soften.
In an ovenproof dish, pour 2 cups of tomato sauce, cover the sauce with the pasta, once again pour the sauce, put the eggplant, the mushrooms and the garlic and top with sauce. Again, put a little sauce and lasagna.
Put the spinach, and pour the sauce.
Finally, pour the rest of the sauce.
Bake in preheated oven at 200 degrees for about 50 minutes or until lasagna are cooked.