Creamy and delicious, this vegan spinach lasagna is worth the time it takes to prepare it!
Heat oil in a large pan. Add onion and garlic and fry for a few minutes.
Add celery and carrots and fry for a few more minutes.
Add mushrooms and fry another few minutes.
Stir in the seasonings and then add the chopped tomatoes and paste.
Simmer, stirring occasionally for 20 minutes.
Add all ingredients to a blender and blend until smooth.
Preheat oven to 200C/400F/Gas 6.
Start with red sauce on the base of the lasagna dish. Then layer pasta, green sauce, pasta, red sauce, pasta, green sauce, and then top with grated cheese.
Cover dish with aluminum foil and bake for 30 minutes.
Remove aluminum foil for the last 10 minutes.