Vegetarian Lasagna with Spinach and Carrots

Preheat the oven to 200°C (approximately 375°F).

For the vegetables, rinse and trim the spinach and cook in a large saucepan over low heat and drain.

Rinse the zucchini and cut into small cubes. Peel the carrots and dice finely. Peel the garlic and cut into thin slices.

Heat the oil in a large frying pan and sauté the carrots with the zucchini for about 4 minutes. Add the garlic and cook briefly. Add the spinach and continue to cook for about 2 minutes, then remove the pan from the heat and season the vegetables with salt and pepper. Stir in the basil leaves.

For the tomato sauce, peel the onion and chop finely. Peel the garlic. Heat the oil in a saucepan and sauté the onion until soft. Add the tomato puree, sugar and garlic cloves and simmer, covered for about 10 minutes over medium heat. Season with salt and pepper and stir in the butter. Remove the garlic cloves.

Grease a baking dish with butter and coat with tomato sauce. Lay sheets of lasagne on top of the sauce and layer with the vegetables and crumbled ricotta. Sprinkle with 1-2 tablespoons Pecorino. Continue to layer the lasagne in this manner, ending with sheets of lasagne and tomato sauce. Sprinkle with pecorino and bake for 30 minutes.