Veggie Lasagna

This recipe is totally suitable for all veg lovers. Yes, we are talking to you all 😄 ⠀
We think it’s a definite must try and just perfect for tonight's dinner.

Recipe Below:
Ingredients: ⠀
1 courgette, diced ⠀
1 squash, diced ⠀
2 large carrots, diced ⠀
1 large onion, diced ⠀
2 garlic cloves, minced ⠀
350g mushrooms, cut into slices ⠀
350g spinach (fresh) ⠀
400g Cashew ricotta⠀
Lasagne noodles (no boil) ⠀
400g marinara sauce ⠀
1 Tbsp thyme ⠀
1 Tbsp basil ⠀
3 Tbsp olive oil ⠀
1 Tbsp salt to taste ⠀
3 Tbsp Neema Ginger and Scotch Bonnet Paste⠀
⠀
Instructions: ⠀
1) Preheat the oven to 200 C. Into a large pan on medium heat add the oil. Then add the onions and garlic and sauté for 2 minutes. Then add the vegetables, basil, thyme, salt, and chilli paste and sauté for around 10 minutes. Don’t add the spinach.⠀
2) In a small pan on low heat, add the ricotta and spinach and mix. Cook for around 4 minutes until the spinach is reduced in size. ⠀
3) Take your baking dish add a little sauce to the bottom and add a layer of pasta and then top with half the ricotta. Then also add half the vegetables. Then add another layer of pasta and half of the sauce. After add the rest of the ricotta and then vegetables. Add one more layer of pasta and top with the remaining sauce and bake for 40-45 minutes. ⠀
4) Leave to cool for 5 minutes and enjoy!