A dish full of delicious vegetables to enjoy throughout the year.

Serves: 6 people


2 carrots
2 zucchini
2 yellow onions
2 cloves of garlic
½ chili pepper (medium hot)
2 cans of chopped tomatoes (800 g)
100 ml sweet cream
Salt to taste
1 teaspoon sugar
1 pinch of ground black pepper
10-15 fresh basil leaves

250 g frozen or fresh spinach
200-300 g feta cheese
10-12 lasagne noodles
150 g grated cheese to sprinkle on top


Peel the carrots and cut them in short sticks. Cut the zucchini in pieces. Peel the onions, and chop with garlic and chili. Fry until soft. Add canned tomatoes, cream, carrots, zucchini, salt, sugar and pepper. Let everything boil on low heat for 10 min. Add the basil leaves.

Spread a little of the red sauce over the bottom of a casserole and add a layer of the lasagne noodles. Spread 1/3 of the red sauce on top. Add 1/3 of the defrosted spinach (or cooked if you use fresh one) and 1/3 of the feta cheese on top of the spinach. Add a layer of lasagne noodles. Continue like this and let the last layer be the red sauce covered with grated cheese. If more liquid is needed to cover the last layer add some more cream. Bake in oven at 225°C for 30 min.