Vegetable lasagna

First courses

Vegetable lasagna

Timing


25 min

Difficulty


easy
Ideal products

Ingredients

  • 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

Preparation

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 drizzle 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.

Timing


25 min

Difficulty


easy
Ideal products
WordPress Lightbox