Vegetable Lasagne

There is no other meal that brings more comfort and satisfaction to my soul than a warm and flavorful lasagne. This nourishing version is made out of mostly plant-based ingredients (at exception of the melted cheese on top, of course!) and warm Mediterranean spices which will transport you to the beautiful Italian countryside. Pair it up with a nice glass of red wine and enjoy this delightful Italian-inspired experience.

Ingredients

• 1/2 big (or 1 medium) sweet potato

• 1 courgette

• 1 aubergine

• 1 can chopped tomatoes

• 1 handful baby spinach

• 4 garlic cloves

• 1/4 grated tetilla cheese

• 2 tbsp olive oil

• 5 fresh mint leaves

• 2 tsp turmeric

• 1 tsp smoked paprika

• 1/2 tsp chilli powder

• Salt and pepper

• Optional: chopped walnuts for garnish

Method

1. Preheat the oven to 180°C

2. Peel the sweet potato and cut into thin slices of ~5mm, place in an oven tray for 15 minutes

3. Slice the courgette and aubergine and place them in the baking tray with the garlic cloves and the sweet potato for an extra 15 to 20 minutes

4. In the meantime, chop the mint leaves and add into a small bowl together with the chopped tomatoes and spices

5. Grate the cheese and reserve

6. Once the vegetables are cooked and have soften, remove from the oven

7. Add the garlic cloves into the tomatoes mixture

8. In a baking dish, place one layer of sweet potato slices, then place a layer of courgettes and aubergines and cover with half of the tomato sauce and grated cheese. Repeat the process once more with the extra of baby spinach

9. Bake for around 30 minutes at 180ºC