Healthy Vegan Lasagna with Real Italian Vegetables

Ingredients

• 250 g whole wheat lasagna sheets
• 1 large zucchini
• 2 red bell peppers
• 200 g mushrooms
• 2 cloves of garlic
• 400 g canned diced tomatoes
• 200 g fresh spinach
• 1 onion
• 50 g grated cheese
• 2 tbsp olive oil
•  pepper and salt to taste

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Cut the zucchini, bell peppers, mushrooms, and onion into small pieces.
3. 3 Heat the olive oil in a large pan and sauté the onion and garlic. After a few minutes, add the rest of the vegetables and sauté for a few more minutes.
4. 4 Add the diced tomatoes to the vegetables and let it simmer for a few minutes.
5. 5 Finally, add the spinach and stir until wilted. Season with pepper and salt.
6. 6 Layer the lasagna in a baking dish. Start with a layer of vegetables, place lasagna sheets on top, and repeat. Finish with a layer of vegetables.
7. 7 Sprinkle the grated cheese over the lasagna.
8. 8 Bake the lasagna in the preheated oven for 30-40 minutes until golden brown and cooked through. Enjoy!