Vegetarian Lasagna with Eggplant and Spinach

Ingredients

• 1 large eggplant, thinly sliced
• 200 grams fresh spinach
• 2 cloves of garlic, minced
• 1 onion, finely chopped
• 400 grams canned diced tomatoes
• 200 grams ricotta cheese
• 200 grams shredded mozzarella
• 12 whole wheat lasagna sheets
• 1 tablespoon olive oil
•  Salt and pepper to taste

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Heat the olive oil in a large pan and add the onion and garlic. Cook until soft.
3. 3 Add the diced tomatoes to the pan and let simmer.
4. 4 Add the spinach to the pan and cook until wilted. Season with salt and pepper.
5. 5 Layer the bottom of a baking dish with a layer of the spinach-tomato mixture.
6. 6 Place a layer of lasagna sheets over the mixture, followed by a layer of eggplant slices. Top with a layer of ricotta and mozzarella.
7. 7 Repeat this process until all ingredients are used up, ending with a layer of cheese.
8. 8 Bake the lasagna in the oven for about 30 minutes, or until the cheese is golden and bubbly.
9. 9 Let the lasagna cool for a few minutes before serving. Enjoy!