Veggie lasagna

1

Preheat your oven to 200°C (392°F). Finely chop the onion, garlic, and chili pepper.

2

Heat a drizzle of olive oil in a pan over medium heat. Add the chopped onion and sauté for a few minutes until soft and translucent. Then, add the garlic and chili pepper, stirring for another minute until fragrant.

3

Pour in the canned tomatoes and sprinkle in the oregano, thyme, and crumbled stock cube. Stir well and let the sauce simmer for about 10 minutes, allowing the flavors to meld.

4

Stir in the spinach and cook for about 4 minutes until wilted. Season with salt and plenty of black pepper.

5

Spread a layer of the sauce evenly across the bottom of an oven dish. Sprinkle a few basil leaves on top. Lay down a layer of lasagna sheets, followed by slices of mozzarella. Repeat these layers until all the sauce is used up.

6

For the final layer, skip the lasagna sheets and top with grated cheese.

7

Bake for 40 minutes or until the top is golden brown. Let it rest for a few minutes before serving. Enjoy!