Vegetarian Lasagna

Servings: 2–4

Ingredients

For the Sauce:

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 small carrot, grated

½ red bell pepper, diced

1 small zucchini, diced

1 cup baby spinach (or kale), chopped

1 can (400g) chopped tomatoes

1 teaspoon dried oregano

½ teaspoon dried basil

Salt and pepper, to taste

½ teaspoon chili flakes (optional)

1 jar of Chimi for lasagna layers and salad.

For the Ricotta Mixture:

½ cup ricotta (or plant-based alternative)

¼ cup grated parmesan (or nutritional yeast for vegan)

1 egg (or flax egg for vegan)

1 tablespoon chopped fresh basil (optional)

Pinch of salt

Other Layers:

6 small lasagna sheets (or 3 large sheets broken in half)

1 cup shredded mozzarella (or dairy-free alternative)

Method/

1. Make the Veggie Sauce

1. Heat olive oil in a pan over medium heat.

2. Sauté the onion and garlic until soft.

3. Add the grated carrot, bell pepper, and zucchini, and cook for about 5 minutes.

4. Stir in the chopped tomatoes, oregano, basil, salt, and pepper. Let simmer for 10–15 minutes until thickened.

5. Stir in the spinach and cook for another 2 minutes. Remove from heat.

2. Prepare the Ricotta Mixture

1. In a bowl, mix together the ricotta, parmesan (or nutritional yeast), egg, fresh basil, and a pinch of salt.

3. Assemble the Lasagna

1. Preheat the oven to 180°C (350°F).

2. Spread a thin layer of veggie sauce at the bottom of the baking tray.

3. Add a layer of lasagna sheets.

4. Spread half of the ricotta mixture over the pasta, along with Chimi in between layers for extra umf!

5. Repeat the layers until all ingredients are used, finishing with shredded mozzarella or cheese on top

4. Bake the Lasagna

1. Bake for 40 minutes.

2. Let the lasagna rest for 5–10 minutes before slicing.

Serve warm with a side salad or garlic bread, use chimi for the salad dressing.