Vegan lasagna
Description
The recipe won't take much time. Lenten lasagna is a versatile dish. You can add zucchini, herbs, eggplants. If you wish, you can use other types of cheese, the main thing is that it should melt well. Lasagna is very filling due to the cheese, I recommend serving it for lunch. Serve hot.
Instructions
- 1
Step 1
1. Prepare the vegetables for the vegetarian lasagna, wash and peel them. If using fresh tomatoes, dip them in boiling water and remove the skin. Cut the onion, garlic, and tomatoes (separately) into small cubes.
- 2
Step 2
2. Place a saucepan or skillet on the stove, pour in a couple of tablespoons of oil. Sauté half of the onion and one garlic clove over medium heat until soft. Add the chopped tomatoes, oregano, salt, sugar, pepper, bay leaf, and cook, stirring, for another 5 minutes.
- 3
Step 3
3. In another saucepan, sauté the remaining half of the onion with garlic in oil (a couple of tablespoons), add the spinach and cook until the spinach volume is reduced by half. Season with salt and pepper, then mix well.
- 4
Step 4
4. Divide the prepared tomato sauce into three small bowls. Add ricotta and grated mozzarella to one of the portions.
- 5
Step 5
5. Place the first layer of lasagna into the baking dish.
- 6
Step 6
6. Place the spinach with onion and garlic onto the lasagna sheets, spreading it evenly over the entire surface.
- 7
Step 7
7. Place the tomato sauce without cheese on the spinach, spreading it evenly over the entire surface.
- 8
Step 8
8. Then cover with lasagna sheets.
- 9
Step 9
9. On top of it, place the tomato sauce, cover again with lasagna sheets, and add the tomato sauce mixed with cottage cheese.
- 10
Step 10
10. Sprinkle the lasagna with grated Parmesan cheese on top. Bake in a preheated oven at 190 degrees for 50 minutes. Then let it stand and cool for 20 minutes.
- 11
Step 11
11. The vegan lasagna is ready! Slice and serve!