Ingredients
- 1) Wholegrain lasagna sheets - 12:
- 2) Red bell pepper, chopped - 1:
- 3) Yellow bell pepper, chopped - 1:
- 4) Eggplant, finely chopped - 1:
- 5) Zucchini, finely chopped - 1:
- 6) Onion, finely chopped - 1:
- 7) Olive oil - 2 tablespoons:
- 8) Tomato sauce - 2 cups:
- 9) Fresh basil leaves - ½ cup:
- 10) Spinach leaves - 2 cups:
- 11) Vegan ricotta - 2 cups:
- 12) Vegan mozzarella cheese, shredded - 1½ cups:
- 13) Salt: (to taste)
- 14) Black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat your oven to 180C (350F). In a large saucepan, heat olive oil over medium heat. Add onion and sauté until softened.
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Add bell peppers, eggplant, and zucchini to the pan. Cook for about 2 minutes, until the vegetables are slightly tender.
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Pour the tomato sauce into the pan. Mix well and let it simmer for about 5 minutes.
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Lower the heat and stir in the spinach leaves and half of the basil leaves. Season with salt and pepper, then set aside.
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In a baking dish, spread a thin layer of the vegetable sauce. Place half of the lasagna sheets on top, then spread half of the vegan ricotta over them.
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Repeat this layering process until you've used all ingredients, finishing with a layer of the vegetable sauce on top.
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Finally, sprinkle the vegan mozzarella cheese over the top.
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Bake for about 45 minutes, or until the lasagna is bubbly and the cheese is golden.
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Allow to cool for about 10 minutes before serving. Garnish with the remaining basil leaves and enjoy your delicious Vegan Vegetable Lasagna!
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Note: This recipe can be modified to include any vegetables of your choice. Adding beans or lentils can increase protein content.
