Vegetable Lasagna

• 1 lb eggplant, cut into long slices
• 2 tbsp olive oil
• 1 None onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 1/2 lb carrots, peeled and finely diced
• 3 None bell peppers, deseeded and finely diced
• 3/4 lb tomatoes, diced
• 1 tbsp tomato paste
• 2 sprigs fresh oregano, finely chopped + extra to garnish
• 1 pinch paprika
• 3/4 lb spinach
• 1 1/2 cups vegetable stock
• 2 tbsp cornstarch
• 1/2 cup creme fraiche or sour cream
• 8 sheets lasagna
• 1/4 lb cherry tomatoes, sliced
• 1/4 lb grated cheese

1. Preheat oven to 400u0b0F. Place eggplant slices side by side on a baking tray lined with parchment paper. Brush with 1 tbsp oil and bake for 7-10 mins. Meanwhile, heat 1 tbsp oil in a pan and saute onion, garlic, carrots, bell peppers and tomatoes. Add tomato paste, oregano and paprika. Cook for 5 mins and season. Blanch spinach in boiling salted water then drain.
2. For sauce, bring stock to a boil, add cornstarch and simmer for 2 mins. Remove from heat, add creme fraiche (or sour cream, if using) and season.
3. In a large greased baking dish, layer vegetables and sauce with lasagna. Arrange cherry tomatoes on top and sprinkle with grated cheese. Bake for 45 mins. Serve garnished with fresh oregano.

eggplant, olive oil, onion, clove garlic, carrots, bell peppers, tomatoes, tomato, oregano, paprika, spinach, vegetable stock, cornstarch, crueme fraueeche, lasagna, cherry tomatoes, grated cheese

Taken from recipes-plus.com/api/v2.0/recipes/18532 (may not work)