Gluten Free vegetable lasagna


1 large onion, diced

1 zucchini, diced

1/2 eggplant, diced

2 cups spinach

2 garlic cloves, minced

1 can of crushed tomatoes

1 cup water

1 teaspoon sugar


  1. Clean spinach
  2. Dice vegetables
  3. Cook onion and garlic in oil until translucent
  4. Add vegetables and cook over medium heat for 5 minutes
  5. Add crushed tomato and water and bring to a boil 
  6. Once boiling add spinach and let simmer for 25 minutes
  7. Add sugar
  8. Add salt and pepper to taste