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vegan vegetarian lasagna

Aubergine and Mushroom Lasagna

Ingredients: 9 lasagna sheets Filling: 1 big aubergine sliced Hoi Sin sauce (vegan) 250g fresh sliced mushrooms (of your choice, I used a mixed of oyster mushrooms and the normal white ones) 100g fresh spinach leaves 2 tablespoon vegetable oil Salt Sauce: 2 tins (800g) of tomato puree 1 medium sized chopped onion 1 teaspoon

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