Deconstructed Vegan Lasagna

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Deconstructed Vegan Lasagna🍴
There's deliciousness in the unconventional!

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Recipe:

Ingredients:
- 12 lasagna sheets
- 300g fresh mushrooms, sliced
- 200g baby spinach
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 400ml tomato passata
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Vegan Parmesan cheese, grated, for garnish
- Fresh parsley, chopped, for garnish

Method:
1. Preheat the oven to 200°C (400°F).
2. Cook the lasagna sheets according to package instructions until al dente, then drain and set aside.
3. In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
4. Add the sliced mushrooms to the pan and cook until they are browned and have released their moisture.
5. Pour in the tomato passata and add the oregano, basil, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
6. In another pan, quickly wilt the spinach over high heat with a splash of water, seasoning with a little salt and pepper. This should take no more than a couple of minutes.
7. To assemble, lay the cooked lasagna sheets in a serving dish. Spoon the mushroom sauce over the pasta and add a layer of wilted spinach.
8. Repeat the layering until all ingredients are used.
9. Sprinkle vegan Parmesan cheese and chopped parsley over the top before serving.

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