Vegan vegetable lasagna

Preparation:

-Cut the eggplant lengthwise and let it rest in salted water for 30 minutes. We are going to mix layers of dough with layers of eggplants.

- Boil the lasagna dough in a pot (according to the package instructions) and let it rest on a tray.

- In a frying pan we are going to sauté the filling vegetables: tomato, carrot and onions. I hope everything is cut very small. We are going to add half a packet of tomato sauce to this one.

- Once we soak the eggplants, in a very hot pan we are going to sear them (round and round), until they turn a little brown. Approximately 1 minute per side. Then we let them rest.

- In the same pan that we sealed the eggplants, once we have finished, we are going to quickly fry the spinach just so that its volume decreases a little.

We already have all the ingredient schedules ready! Let's assemble the lasagna.

First we preheat the oven to 180 degrees. In a square dish we are first going to put a layer of lasagna dough. Then half of the filling we made (onion, carrot and tomato). Then we add more tomato sauce and then a layer of vegan cheese.

For the second layer of dough, we are going to use half of the eggplants. Then we will put all the spinach on top and optionally a little vegan cream on top. We already have half of the lasagna assembled.

We are going to repeat what we already did, from the bottom up. At the end, a layer of dough to seal and a lot of tomato sauce on top.

Put in the oven for 25 minutes.

Let it cool for 5 minutes and eat!