Vegetarian Lasagna

Lasagna:

• Lasagna sheets (instant pack).
• Mozzarella cheese.
• Parmesan cheese.
• Basil leaves (finely chopped).
• 3 tbsp olive oil.
• 5 cups of water.

Filling:

• 3-4 bunches of leafy spinach (blanched in hot water for half a minute, drained and then, chopped).
• 2 large onions.
• 2 tbsp olive oil.
• 2 sprigs of parsley (finely chopped).
• 2 sprigs of green onions (finely chopped).
• 2 packets of Japanese Tofu (roughly chopped).
• 2 tsp Miso powder.
• Salt to taste.
• 1 tsp ground black pepper .
• ½ tsp nutmeg.

Sauce:

• 1 can of tomato puree.
• 3 tbsp olive oil.
• 5 button mushrooms (cut into small cubes).
• Salt to taste.

Method:

1. Put some salt and olive oil into a pot of boiling water.
2. Gently put each sheet of lasagna into the boiling water and leave it for about 10 minutes. Then, take out the lasagna and rinse it with cold water and put each sheet flat on a piece of board covered with damp towel.
3. Sauté the onions and green onions in olive oil for 2 minutes in a pan.
4. Add the spinach followed by the remaining ingredients (for the filling) into the pan for another 2 minutes and set aside.
5. To prepare the sauce, mix well the tomato puree, olive oil, mushrooms and salt.
6. Lightly oil a baking dish and spread about a quarter of the sauce at the bottom of the baking dish.
7. Cover the sauce with several lasagna sheets on top.
8. Cover the lasagna sheets with one quarter of the filling and sprinkle some mozzarella and some olive oil on top.
9. Add another layer of lasagna sheet on top of the filling.
10. Continue to add the layers of sauce, lasagna sheet and filling. End it with lasagna sheet at the top of the baking dish and cover it slightly with some sauce.
11. Sprinkle some Parmesan cheese and basil on the dish.
12. Cover the baking dish with an aluminum foil.
13. Bake the lasagna for approximately 15 minutes in a preheated oven (set at around 250 - 300 degrees).
14. Remove the foil and bake for another 10-15 minutes.
15. Take out the dish from the oven and wait for about 10 minutes before cutting.
16. Ready to be served.