Vegetable Lasagna with Vegan Cheese

Ingredients

• 12 gluten-free lasagna sheets
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 medium zucchini, diced
• 1 cup peas (fresh or frozen)
• 2 cups fresh spinach
• 1 can (800g) tomatoes crushed
• 1/2 cup vegetable broth
• 1 tbsp. dried oregano
• 1/2 tsp of dried basil
• Salt and pepper to taste
• 2 cups of grated vegan cheese (like mozzarella or cheddar)
• Chopped fresh parsley, for garnish

Preparation steps

1. Preheat the oven to 190°C (375°F).
2. In a large frying pan, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 more minute.
3. Add the diced zucchini and peas. Cook for 5-7 minutes, until slightly tender. Stir in the spinach and cook until wilted.
4. Add the crushed tomatoes, vegetable stock, oregano and basil. Salt and pepper. Leave to simmer for 10 minutes.
5. In a gratin dish, spread a thin layer of vegetable sauce. Place 3 sheets of lasagna, then a layer of vegetable sauce and a layer of vegan cheese. Repeat the operation for 3 layers of pasta.
6. Finish with a layer of vegetable sauce and a generous layer of vegan cheese.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until cheese is golden and bubbly.
8. Let rest 10 minutes before serving, garnished with fresh parsley.