Environment week - Day 1: Vegetarian lasagne

Start your week with a delicious vegetarian lasagne. Any leftovers are perfect for lunch the next day.

1 onion 
3 carrots 
2 cloves of garlic 
1/2 chili 
1 bell pepper 
200-250 grams of spinach 
200 grams feta cheese (not seasoned) 
400 grams canned tomatoes (diced) 
1-2 tablespoons of tomato purée 
400 ml coconut milk (1 can) 
200 grams shredded cheese 
Lasagna noodles 
Dice the vegetables. In a medium-sized saucepan cook the onions, garlic and chili until the onions are translucent. Put the rest of the vegetables in (except the spinach) and let it simmer for a few minutes. If you like, you can shred the carrots for a softer texture. 

Put in the can of tomatoes, 3/4 of the can of coconut milk, and season to taste with 1-2 tablespoons of tomato purée, salt and pepper. Let this simmer on medium heat for about 15 minutes. 


Cook the spinach in a separate pan until it wilts, and strain off any excess liquid 

Put the tomato mixture in an oven proof dish. Add spinach and feta cheese, then lasagna noodles.Repeat the process until you are out of the tomato mixture. Remember to make the last layer of sauce. The last layer needs to cover the lasagna noodles completely, or else they will not soften. Spread the shredded cheese on top. 
Cook in the oven at about 200 degrees celsius (about 400 degrees fahrenheit) for about 30 minutes. 
Serve with bread and/or salad. 
If there are any leftovers it makes for a great lunch next day, but remember, it contains spinach and should not be reheated. Regardless, it’s delicious served cold as well!