Vegetarian Lasagna with Spinach and Carrots

Ingredients

• 400 g pre‑cooked wavy lasagna sheets (from the package)
• 800 g fresh spinach
• 3 Carrots
• 2 Garlic cloves
• 2 small zucchini
• Salt
• freshly ground pepper
• 3 tbsp olive oil
• 1 handful basil leaves
• 500 ml passata tomato sauce
• 1 small onion
• 2 Garlic cloves
• olive oil (cold‑pressed)
• 2 tsp butter
• 2 tsp sugar
• 100 g ricotta cheese
• freshly grated Pecorino cheese

Instructions

1. 1.

   Preheat the oven to 200 °C.

2. 2.

   Wash, trim, and wilt the spinach in a large pot over gentle heat until it softens. Drain.

3. 3.

   Wash the zucchini and dice into small cubes. Peel and cube the carrots. Peel the garlic cloves and slice thinly.

4. 4.

   Heat the olive oil in a tall pan and sauté the carrots with the zucchini for about 4 minutes. Add the garlic and cook briefly. Finally, add the spinach and simmer for about 2 more minutes, then remove from heat and season with salt and pepper. Fold in the basil leaves.

5. 5.

   For the tomato sauce, peel and finely chop the onion. Peel the garlic cloves. Heat oil in a pot and sauté the onion until translucent. Add the passata, sugar, and garlic cloves; cover and simmer over medium heat for about 10 minutes. Season with salt and pepper, then stir in the butter. Remove the garlic cloves.

6. 6.

   Grease a baking dish with butter and spread tomato sauce on the bottom. Layer lasagna sheets, then alternate layers of the sautéed vegetables and crumbled ricotta. Sprinkle 1–2 tbsp Pecorino between layers. Continue layering until all vegetables are used, finishing with a top layer of lasagna sheets and tomato sauce. Top with more Pecorino and bake in the hot oven for 30 minutes.

7. 7.

   Cut into portions and serve immediately.