Vegetable lasagna


2 jars Bolognese ragù with soy
1 jar cut artichoke hearts
10 pachino tomatoes
1 large aubergine
Spinach leaves as required.
Basil to taste
1 finely chopped onion
1 finely chopped garlic clove
Salt Extra virgin olive oil


Brown the onion and garlic in a pan with one tablespoon oil, add the diced pachino tomatoes, the basil and cook for about 5 minutes. Add the Bolognese ragù with soy and salt to taste. In the meantime, cut the aubergine into thin slices and season with a dribble of oil and salt. In a pan, put a first layer of aubergines, cover with spinach leaves, soy ragù and artichokes. Continue the layers until you have used up all the ingredients and end with a layer of aubergine slices. Bake at 180°C for about 25 minutes.