Vegan Lasagna
Etiam egestas. Fusce faucibus libero a enim.
45 min
30 min
15 min
4 servings ×
130 grams tomato concentrate (1 tube)
400 grams chopped tomatoes (1 can)
2 medium carrots
4 medium sweet potatoes
250 grams spinach (1 bag)
5 shallots
6 cloves garlic
1 ½ tsp dried oregano
1 tsp thyme
1 tsp smoked paprika
1 tsp white sugar
1 box lasagna sheets
olive oil
salt
Instructions
Veg prep
- Peel and finely slice the shallots cross-wise.
- Peel and mince the garlic.
- Peel and cut the sweet potatoes into medium cubes.
- Peel and cut the carrots into one inch rounds.
Rest
- In a food processor, pulse the sweet potatoes and carrots seperately until they are in 0.5cm pieces - not too finely minced.
- In a medium pot over medium heat, warm the olive oil for a minute. Add the shallots and carrots, sprinkle with two pinches of salt. Cook and stir frequently until most of the moisture is gone, about 5-8 minutes.
- Add garlic, oregano, thyme, paprika and sugar and stir for a minute. Add the tomato concentrate and stir for another minute.
- Add the sweet potatoes and chopped tomatoes, fill the can with water and add it to the pot. Bring to a simmer and let cook, without a lid for 15-20 minutes, stirring occasionally and adding the spinach at the last minute.
- Preheat oven, top and bottom heat, to 425F.
- Oil a 9x9inch baking dish. Add one ladle of the sauce to coat the bottom of the dish. Arrange the lasagna sheets across the sauce and ladle more sauce on top, repeat until you end with a layer of sauce. Drizzle with olive oil and bake for 25-30 minutes.