Recipe and Images: V On Wheels
Vegan/Oil Free/Gluten Free
5 cups crushed tomatoes
1/2 onion, diced
1 garlic clove, diced
1/2 tsp brown sugar
6 cups baby spinach
2 avocados, ripe, smashed
1/2 onion, diced
18 GF lasagne sheets
150g “Angel Foods” vegan cheddar cheese (optional)
1/3 cup basil leaves (for garnish)
Prepare the tomato sauce in advance:
Heat a medium sauce pot over medium-high heat. Add onion, salt and pepper, and sauté until onions are translucent. Add garlic and cook until is lightly browned, about 2 minutes.Turn heat up to high and pour crushed tomatoes into pan. Bring to a simmer, stirring often. Stir in sugar and reduce heat to simmer, 5-7 minutes or until thickened. Remove from heat to taste, and adjust salt as needed.
Preheat oven to 200C.
Heat up a large pan over medium flame. Add a splash of water and sauté the onion with a pinch of salt until translucent, about 5 minutes.
In the same pan add another teaspoon of water and add the spinach. Sauté until wilted then season with a pinch of salt. Drain and set aside.
Use a lasagne pan (8×12) and spread 1.5 cups of the tomato sauce on the bottom. Layer enough of the lasagna sheets to cover the bottom (You might need to break a couple of them to fill in any gaps).
Add the sautéed spinach.
Add another layer of the lasagna sheets slightly overlapping each other and finish with a cup of tomato, a layer of smashed avocado and vegan cheese.
Add the last layer of the lasagna sheets and the remaining sauce on top.
Cover the lasagna pan with aluminum foil ( or a lid) and transfer it to the preheated oven for 40 minutes until the pasta is cooked through.
Allow to cool and set for a good 15 minutes before serving with the fresh basil on top.