Homemade Spinach Lasagna

Finely chop the onion, garlic, and carrot.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Carrot (~ 3.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the canola oil in a non-stick frying pan over high heat and sear the vegan minced meat until it browns. Turn the heat to medium level, add the onion, carrot, and garlic and fry until the onions turn translucent.

• 1 tsp Canola oil
• 7.1 oz Vegan crumbled meat substitute, fresh

Season with salt and pepper, stir in the spinach, add the red wine and let simmer for 2-3 minutes.

• Salt
• Black pepper
• 7.1 oz Spinach, frozen
• 3 ⁠½ Tbsp Red wine

Add the chopped tomatoes, season with basil and oregano and let simmer for approx. 10 minutes.

• 14.1 oz Tomatoes, diced, canned
• ½ tsp Basil leaves, dried
• ½ tsp Oregano leaves, dried

Preheat the oven to 350 °F.

To assemble spread a layer of tomato sauce into the baking dish. Sprinkle with some cheese. Cover with lasagna noodles. Repeat layering until you are out of lasagna noodles and sauce.

• 3.5 oz Lasagna noodles
• 1 cup Vegan cheese, shredded

Bake for approx. 30 minutes until golden brown.

Enjoy your meal!