Makes one 9 x 13 inch pan
12 lasagna leaves
2-3 tbsps. olive oil
2 zucchinis, sliced thin
2 cups spinach, lightly sautéed
2 cups grated carrots
1 cup green or red pepper, cut into squares
2 onions, chopped and lightly sautéed
4 garlic cloves, minced
5 tomatoes, sliced and roasted in the oven
1 can crushed tomatoes
2 tbsps. agave syrup
3/4 cup mozzarella cheese, sliced
3/4 cup Parmesan cheese, grated
3/4 cup any hard cheese, grated
1. Cook crushed tomatoes with agave syrup, herbs, and black pepper.
2. In a baking dish, layer lasagna sheets, vegetables, tomato sauce and cheese. Repeat, ending with a layer of lasagna sheets topped with tomato sauce and cheese.
3. Cover with foil and bake 1 hour at 180°C/ 350°F. Remove foil and bake an additional hour at 150°C/300°F.