To make the tomato sauce: saute onion, garlic and a small amount of oil over a low heat until the onions and garlic turn clear. Add all other tomato sauce ingredients, using the water to rinse the tomato puree from the tin. Simmer over a low heat, stirring occasionally and allow to reduce a little.
To make the filling and assemble: preheat oven to 180 degrees C. Grease a medium size baking tray or casserole dish.
Combine all filling ingredients together in a bowl and mix well. Layer spinach mix with the lasagna sheets twice - starting with the spinach and finishing with a lasagna layer. Pour over the tomato sauce mixture and top with grated cheese.
Bake in the oven for 30 mins. Leave to stand after cooking as there is no egg to hold this together. The lasagne will stay warm for an hour or so at room temperature.
This was great - I have been vegetarian for 12 years but my almost-grown-up teens are a little wary of anything that may be totally meat free - however, we all really really enjoyed this! Definitely necessary to leave to "rest" before cutting into it. - 07 Oct 2008