- 1 aubergine large
- 2 red pepper
- 2 courgette
- 150 g mushrooms
- 300 g fresh spinach
- 150 g ricotta cheese
- 1 tbsp ghee or butter
- 12 large tomatoes
- 1 onion
- 2 cloves garlic
- 1 tsp oregano
- 1 tsp dried basil or fresh basil leaves if you prefer
- 6-8 lasagne sheets I used wholemeal spelt ones
- cheddar cheese or mozzarella cheese - amount is optional
Pre-heat the over to 200C. Chop the aubergine, red peppers, courgettes and mushrooms into approx. 2cm cubes, pop into a roasting dish and put into the oven for around 25 minutes. Meanwhile put the spinach on to steam. Chop the garlic and onion and lightly fry in ghee or butter for a few minutes. Chop all the tomatoes and add to the pan. Cook for around another 10 minutes until the tomatoes have become really soft. Add in the basil and oregano and cook for a further 2 minutes.
Once the spinach has wilted, remove from the heat and leave to start cooling. With the tomato mixture, add to a blender and blitz until smooth (this doesn't have to be done but I prefer it). Once the spinach has cooled enough to touch, squeeze as much water out as possible and then in a bowl stir in the ricotta cheese.
By now the roasted veggies should be ready and so the lasagne can be constructed. I use a glass pyrex dish approx 24cm square. You can do the layers in whatever order you like but I usually do a layers of veggies then tomato sauce then spinach and ricotta then 3-4 lasagne sheets. I do that twice, add any remaining tomato sauce on top of the lasagne sheets and then add cheese of choice.
Pop in the over for around 30 mins until the cheese is browned and the pasta is soft under a knife. Enjoy!