Ingredients:

• 1 box of Roma Pasta Lasagna
• 1 zucchini, sliced
• 1 onion, julienned
• 3 cloves of garlic, crushed
• 200g of mushrooms, sliced
• 600g of spinach, chopped
• 500g of crushed tomatoes
• 150g of grated mozzarella
• 50g of grated parmesan
• Salt, pepper, and oregano to taste
• 2 tablespoons of olive oil

Preparation:

1. Cook the pasta as instructed on the package.
2. Pour the olive oil into a deep pan and stir-fry the zucchini. Add some salt and pepper, and saute at low heat for 5 minutes. Take them out and repeat the process with the onion, and once more with the mushrooms.
3. Stir-fry the crushed tomatoes with oregano and a pinch of salt until it looks like a paste. Add some more olive oil if you need it to look more smooth.
4. Boil the spinach for a couple of minutes (add a bit of salt to the water). Then put the spinach in cold water to stop the cooking so the leaves stay green.
5. Take a casserole, spread a thin layer of tomato paste on the bottom, and start building the lasagna: place a layer of lasagna sheets, then a layer of mixed vegetables, then mushrooms, then spinach. Next, add a layer of tomato paste and then a layer of mozzarella. Repeat all the layers until you run out of ingredients.
6. Sprinkle parmesan and oregano on top and bake for 20 minutes in a preheated oven at 180ºC.