Vegetarian No Wheat Lasagna - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
1 zucchini, finely chopped (courgette)
1 eggplant, sliced longways
1 (8 ounce) jar pasta sauce
2 pinches salt
1 (300 g) packet firm tofu, sliced
1 (200 g) packet frozen spinach, drained and squeezed to eliminate water
1 (250 g) container ricotta cheese
1 cup grated parmesan cheese

Preparation

Fry onion and garlic in oil until onion is nearly transparent.
Add carrot and zucchini and fry for 2 minutes.
Add tomato pasta sauce and salt and simmer for 5 to 7 minutes.
Steam eggplant slices until soft.
Line a casserole dish with eggplant slices and top with half of the vegetable mix.
Layer with half of the tofu slices followed by half of the spinach and repeat with remaining vegetable mix, tofu & spinach.
Mix the egg whites and the Ricotta cheese well and spread over the top of the lasagna.
Sprinkle Parmesan cheese over the top and cook in oven, 180C degrees for approximately 40 minutes.
Serve hot.