Dairy Free Lasagna

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil, more if needed
• 2 zucchini, sliced
• salt and pepper
• 1 eggplant, cut into 1/4in slices
• 2 onions, chopped
• 1 red bell pepper, halved, seeded and sliced into strips
• 2 garlic cloves, minced
• 2 (14 ounce) cans chopped tomatoes
• 4 3/4 ounces tomato paste
• 1/4 teaspoon superfine sugar
• 3 tablespoons fresh basil, chopped
• 5 ounces no-boil lasagna noodles
• 8 ounces frozen chopped spinach, thawed drained and seasoned with salt and pepper

Recipe

• 1 heat 1tbs of olive oil in a large non-stick frying pan, add the zucchini and cook for 3 minutes turn into a bowl and sprinkle with salt.
• 2 heat another tbs of the oil in the pan and cook the eggplant slices for about 3-5 mins on each side until golden. remove and set aside.
• 3 add the onions, red pepper and garlic to the pan with more oil if needed.
• 4 and soften gently. add the tomatoes, tomato paste and suagr and bring to a boil.
• 5 simmer for 10 mins until thickened, stir in the basil and season with salt and pepper.
• 6 spoon one third of the tomato sauce into a large ovenproof dish and cover with one third of the lasagna. add the eggplant, then half the remaining tomato sauce.
• 7 add half the remaining lasagna then the spinach. add the remaining lasagna and tomato sauce and top with an overlapping layer of zucchini slices.
• 8 bake in a preheated oven at 375f for 35 mins or until the pasta is tender and the top is golden.