Vegetable Lasagna

Ingredients for 4 servings:

• 9 lasagna sheets
• 1 tbsp olive oil
• 2 onions
• 2 garlic cloves, more if desired
• 1 large can of tomatoes, peeled (approx. 800 g)
• 1 pack of Italian herbs, frozen
• salt and pepper
• 750 g spinach, young, chopped, frozen
• 2 tbsp oil
• 1 eggplant(s)
• 125g mozzarella
• 100 g cheese (Pecorino), grated (alternatively Parmesan)
• 50 g pine nuts (alternatively almond sticks)
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the tomato sauce, heat the oil and sauté the onions and garlic. Roughly chop the peeled tomatoes and add them along with the juice from the can. Bring to a boil. Stir in the herbs and season with salt and pepper. Thaw the spinach in a small saucepan and season with salt, pepper, and a little nutmeg, if desired. Meanwhile, dice the mozzarella into small pieces. Spread about 2-3 tablespoons of tomato sauce into an oiled baking dish and cover with lasagna sheets. Spread about half of the spinach on top. Sprinkle with the eggplant cubes and mozzarella and spread about 1/3 of the remaining tomato sauce on top. Cover with another lasagna sheet. Spread the remaining spinach, eggplant and mozzarella cubes, and half of the remaining tomato sauce on top. Cover with another lasagna sheet. Spread the remaining tomato sauce on top and sprinkle with pine nuts and Parmesan cheese. Bake at 200°C for about 40-45 minutes.