Cut up the following vegetables in small pieces:
5-6 carrots
3-4 stalks of celery
1-2 heads of broccoli
5-6 bulbs of garlic
1 large onion

Fry the vegetables until a little soft in a large pan using some coconut oil. Flavor with some of your favorite blend of spices . I use a mixture of coriander, fennel, cumin, anise and pistachios.

Sauce – mix together in a bowl:
2 cans cut up tomatoes
1 mascarpone cheese
1 jar tomato paste
1 package tomato soup (cup soup from the health store)

In a large oven proof dish alternate layers of sauce, vegetables and your favorite lasagna pasta plates.

Drizzle some grated cheese on top

Cook in the oven on 180° C for 20-30 minutes – enjoy!