Veg lasagne packed with vitamin B complex and minerals

If you are craving a delicious lasagne, but are a vegetarian becoming one or you’re just trying to cut down on meat, we have a solution for you - veg lasagne. It’s not only delicious - it’s packed with vitamins, fiber, antioxidants and loads of minerals! Iron, magnesium, potassium, folate - also known as vitamin B9, vitamins C, A, K1, you name it! Since this recipe contains five veggies, you’ll find here a lot of the nutritional value of plants you need. We also add some parmesan and ricotta for terrific taste. A must have for lunch or dinner!

Ingredients:

4 tablespoons olive oil
150 grams mushrooms
1 eggplant
4 roasted red peppers
700g passata with onions and garlic
8-10 lasagne sheets
400 g wilted spinach
200 g ricotta
25 g grated parmesan

Instructions:

Chop the mushrooms, aubergines, and roasted red peppers into small chunks.

Heat oven to 180C.

Heat 2 tablespoons olive oil in a large, non-stick frying pan. Start by frying the eggplant chunks for 5 mins until softened, then tip into a bowl. Now fry the mushrooms in the remaining oil for a few mins until golden, then mix with the eggplant and peppers.

Layer half of the veg into a 20 x 30cm baking dish and layer a half the passata on top of teh veggies.

Now arrange a layer of lasagne sheets on top of that.

Repeat the layers in the same order: veggies, passata, lasagne sheets.

Mix the wilted spinach together with the ricotta and half the Parmesan. Layer this mixture on top of the pasta sheets and sprinkle with remaining Parmesan.