Vegetable lasagna with spinach-Vegan



For the tomato sauce
1 clove garlic
2 tablespoons olive oil
1/4 tsp chili flakes
400 g canned chunky tomatoes
50 ml white wine
2 sprigs of thyme
2 sprigs oregano
salt pepper
For the vegetables
1 small red onion
1 large carrot
125 g fresh baby leaf spinach
1 red or yellow bell bell pepper
1 zucchini
2 tablespoons olive oil
salt & pepper
3 sprigs fresh basil
150 g ricotta
9 plates of lasagna I used green spinach lasagna
100 g grated mozzarella


Simmer the tomato sauce
Peel and finely chop the garlic.
Heat the olive oil in a saucepan and sauté the garlic together with the chili flakes over a mild heat for about 3-4 minutes.

Add canned tomatoes and white wine and cook uncovered over medium heat for about 15 min.
Wash thyme and oregano and shake dry, pluck the leaves, chop finely and add to the sauce. Season with salt and pepper and simmer for another 5 min.
Then pour the sauce into a tall container and puree with a hand blender until nice and creamy.
Sauté the vegetables
Peel and finely chop the onion and carrot. Wash and clean the bell bell pepper and zucchini and cut into fine cubes. Wash the spinach and drain well.
In a large frying pan, heat the olive oil and sauté the vegetables – except for the spinach – over medium heat for about 5 minutes. Add spinach and season generously with salt and pepper.

Wash the basil and shake dry, pluck the leaves and chop finely.
Stir the ricotta and basil into the vegetables and season everything again with salt and pepper.
Layer the lasagne and bake
Preheat the oven to 200 degrees top/bottom heat.
Spread one third of the tomato sauce on the bottom of the dish until smooth. Place three lasagna sheets on top. Put half of the vegetable mixture on top of the noodles and smooth it as well.
Follow with the second third of the tomato sauce, and a third of the grated mozzarella.
On top of that, three lasagna sheets, the second half of the vegetable mixture, and another third of mozzarella.

Another 3 lasagna sheets and the remaining tomato sauce.
Mix the remaining mozzarella with 50 g of grated Parmesan and spread the cheese over the lasagna.
Cover the lasagna with aluminum foil and bake in the middle of the preheated oven for 20 minutes. Then remove the foil and bake the lasagna for another 15-20 min until it is nice and golden brown and the pasta is cooked. Let sit in the turned off oven for about 5 min. and then serve.