Vegetable Lasagna - cooking recipe

Ingredients

1 lb eggplant, cut into long slices
2 tbsp olive oil
1 None onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1/2 lb carrots, peeled and finely diced
3 None bell peppers, deseeded and finely diced
3/4 lb tomatoes, diced
1 tbsp tomato paste
2 sprigs fresh oregano, finely chopped + extra to garnish
1 pinch paprika
3/4 lb spinach
1 1/2 cups vegetable stock
2 tbsp cornstarch
1/2 cup creme fraiche or sour cream
8 sheets lasagna
1/4 lb cherry tomatoes, sliced
1/4 lb grated cheese

Preparation

Preheat oven to 400\u00b0F. Place eggplant slices side by side on a baking tray lined with parchment paper. Brush with 1 tbsp oil and bake for 7-10 mins. Meanwhile, heat 1 tbsp oil in a pan and saute onion, garlic, carrots, bell peppers and tomatoes. Add tomato paste, oregano and paprika. Cook for 5 mins and season. Blanch spinach in boiling salted water then drain.
For sauce, bring stock to a boil, add cornstarch and simmer for 2 mins. Remove from heat, add creme fraiche (or sour cream, if using) and season.
In a large greased baking dish, layer vegetables and sauce with lasagna. Arrange cherry tomatoes on top and sprinkle with grated cheese. Bake for 45 mins. Serve garnished with fresh oregano.