Vegetable Lasagna

Servings: 4

• Prep Time: 10mins
• Cook Time: 40mins
• Total Time: 50mins

Ingredients

• 1) 6 precooked lasagna sheets
• 2) 1 big onion, diced
• 3) 4 garlic cloves, diced
• 4) 1 medium carrot, shredded
• 5) 90gr of mushrooms
• 6) Half a medium zucchini, diced
• 7) Half a medium eggplant, diced
• 8) 390ml of tomato sauce
• 9) 2 slices of chorizo asturiano
• 10) 200gr of spinach
• 11) 250gr of ricotta cheese
• 12) 2 slices of Edam cheese
• 13) 0.5 cup grated fresh Parmigiano ​Reggiano​
• 14) Salt and pepper, to taste
• 15) 3 tablespoons olive oil
• 16) Dried oregano and basil, to taste
• 17) Onion and garlic powder, to taste

Steps

• 1) Place precooked lasagna sheets in an oven safe dish to soften following box instructions.
• 2) In a medium skillet, heat 1 tablespoon of olive oil and saute the spinach until soft.
• 3) In a large skillet, heat the remaining olive oil and chorizo on medium heat.
• 4) Add the onion and oregano and saute until translucent.
• 5) Add the garlic and stir for 2 minutes.
• 6) Add the zucchini, eggplant and mushrooms.
• 7) Add the carrots and saute until all vegetables are softened.
• 8) Add the tomato sauce, salt, pepper, and remaining herbs and spices. Mix well.
• 9) Mix spinach and ricotta to create a smooth, thick paste.
• 10) Preheat oven at 180ºC.
• 11) Remove the prepared pasta sheets from the oven safe dish and set aside.
• 12) Add a thin base layer of tomato sauce to the container and place a layer of lasagna sheets on top.
• 13) Cover the lasagna sheets with the ricotta and spinah mixture. Place another layer of lasagna sheets on top.
• 14) Pour vegetable mix over lasagna sheets and cover again with more lasagna sheets.
• 15) Cover top layer with tomato sauce, add Edam cheese, and sprinkle with grated cheese.
• 16) Grill for 5-10min until cheese has fuly melted.