Name: Eggplant and Spinach Lasagna
Prep time: 25 min
Cook time: 10 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons garlic, finely chopped; 1/2 cups white onion, finely chopped; 1/4 cups leek, finely chopped; 1/4 cups celery, finely chopped; 1/4 cups carrot, cut into small cubes; 2 cups spinach, chopped; 2 cups tomato, poached and cut into small seedless cubes, for filling; 1 cup chickpeas; 1/2 cups tomato purée; 1 pinch oregano; 1 tablespoon fine herbs; 1 pinch salt; 1 pinch pepper; 2 eggplants, sliced thin; 1 cup salsa, white; 1 cup dairy free cheese, grated

Preparation

15 mins

10 mins

Low

Preheat the oven to 200° C. Heat the oil in a frying pan and fry the garlic, onion, leek, celery, carrot, spinach, and tomato until it slightly breaks down, add the chickpeas with the tomato puree and cook for 5 minutes. Season with oregano, fine herbs, salt, and pepper. Set aside.

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Eggplant and Spinach Lasagna

Ingredients

Preparation

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