Viking herb – 400 g
Fresh spinach – 50 g
Carrows (grated) – 150 g
Squash (grated) – 150 g
Fresh tomatoes (chopped) – 250 g
Porrer tops (chopped) – 2 tbsp.
Basil (preferably fresh) – 2 tsp.
Thyme (preferably fresh) – 2 tsp.
Oregano – 2 tsp.
Salt – 2 tsp.
Garlic oil – 2 tsp. (can be omitted)
Frying oil (coconut oil recommended)
Grated mozzarella cheese (we use lactose free) – 1 bag
Lasagne plates (we use gluten free)
1: Turn on the oven at 200 degrees.
2: Heat a large saucepan and add oil to frying. Roast plant herb on medium-high heat for a few minutes.
3: Add all the ingredients except the fresh spinach, lasagna plates and cheese. Simmer at medium heat for approx. 5 min. – Remember to stir in the pan periodically.
4: Take out a refractory dish and place a layer of lasagna plates on the bottom.
5: Then make a layer with the sauce, and then a layer of grated cheese. Then put a layer of lasagna sheets again, followed by the sauce and then the rest of the cheese on top.
6: Set the lasagna in the middle of the oven. Must approx. have 30-40 min. depending on the oven. Check with a potato stick / small knife if the lasagna plates are ready before removing the lasagna.
See more recipes and shop at Viking Plant Food here.