Vegetarian No Wheat Lasagna

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 fry onion and garlic in oil until onion is nearly transparent.
• 2 add carrot and zucchini and fry for 2 minutes.
• 3 add tomato pasta sauce and salt and simmer for 5 to 7 minutes.
• 4 steam eggplant slices until soft.
• 5 line a casserole dish with eggplant slices and top with half of the vegetable mix.
• 6 layer with half of the tofu slices followed by half of the spinach and repeat with remaining vegetable mix, tofu & spinach.
• 7 mix the egg whites and the ricotta cheese well and spread over the top of the lasagna.
• 8 sprinkle parmesan cheese over the top and cook in oven, 180c degrees for approximately 40 minutes.
• 9 serve hot.