Vega Lasagnetta

• 1 onion
• 2 cloves of garlic
• 1 carrot
• 1 stalk celery
• 1 eggplant
• 1 red pepper
• 1 zucchini
• 1 can of tomato puree (70 g)
• 1 pack of sieved tomatoes (500 g)
• 200 g lasagnette
• 100 g grated cheese
• 1 ball of mozzarella
• Olive oil for frying
• 1 tbsp The Spice Club Parsley ·PURCHASE🛍️
• 1 tbsp The Spice Club oregano ·PURCHASE🛍️
• 1 tbsp The Spice Club basil ·PURCHASE🛍️
• 1 tsp The Spice Club Thyme ·PURCHASE🛍️
• 1 tsp The Spice Club Onion Powder ·PURCHASE🛍️
• 1 tsp The Spice Club Garlic Powder ·PURCHASE🛍️
• 1/2 tsp ground The Spice Club Black Peper·PURCHASE🛍️
• Salt to taste

Step 1: Heat the Oven

• Preheat the oven to 180°C (fan).
• Grease an oven dish with a little olive oil.

Step 2: Prepare the Vegetables

• Chop the onion, press the garlic, cut the carrot into small cubes and the celery into slices.
• Peel the eggplant alternately and cut it into cubes.
• Remove the seeds from the red pepper and cut it into cubes.
• Cut the zucchini into cubes.

Step 3: Make the Sauce

• Heat a large sauté pan or frying pan with a dash of olive oil.
• Fry the onion, garlic, carrot, celery and Italian herbs until soft.
• Add the eggplant, pepper and zucchini. Fry until the vegetables are soft and season with salt and pepper.
• Add the tomato puree and fry for a minute.
• Add the strained tomatoes and fill the empty carton with water. Add this water to the sauce and season again with salt and pepper.
• Let the sauce simmer gently for a minute.

Step 4: Prepare the Lasagnette

• Add the lasagnette to the sauce and stir well. Bring to the boil and let it simmer gently for a minute.

Step 5: Build the Casserole

• Pour the lasagnette mixture into the prepared baking dish.

Step 6: Cheese Layer and Baking

• Cover the top of the casserole with a layer of grated cheese and torn mozzarella.
• Bake the casserole in the preheated oven for about 25-30 minutes, or until the cheese is golden brown and bubbly.

Step 7: Serve

• Garnish the casserole with fresh parsley.
• Serve your homemade lasagna and enjoy!