Vegetable Lasagna | Green Kitchen Stories

Tomato sauce: 2 tbsp olive oil 1 onion 3 cloves garlic 2 tbsp pickled capers 3 x 425 ml (400 g) cans Mutti tomato pulp sea salt 20 leaves fresh basil, roughly chopped Roasted aubergine slices: 2 medium size aubergine/eggplant olive to brush sea salt Lemon ricotta: 500 g ricotta cheese 1 organic lemon, juice and zest sea salt & black pepper Assembling ingredients: 1 package (250 g) whole grain or gluten free lasagna noodles 2 portobello mushrooms, thinly sliced 1 large handful kale or fresh spinach, roug