Julie's Fine Vegetable Lasagna

Julie's Fine Vegetable Lasagna

Ingredients for 4 portions

For the lasagna:

• 1 onion(s)
• 1 carrot(s)
• 1 large zucchini
• 1 small Eggplant(s)
• 1 rod/s Celery with leaves
• something olive oil
• salt and pepper, black
• 200 g Sour cream, alternatively crème fraîche or sour cream
• 250 g Cheese, grated (e.g. Gouda or Emmental)
• 9 Lasagna plate(s)

For the sauce:

• 2 toes Garlic, very finely chopped
• 3 tbsp olive oil
• 500ml Tomatoes, pureed or chopped
• 3 tbsp tomato paste
• 1 handful Herbs, fresh (basil, parsley, oregano)
• salt and pepper, black

Nutritional values ​​per serving

• kcal 548
• protein 20.71g
• fat 43.02g
• carbohydrate 19.31g

Preparation

• Working time about 35 minutes
• Cooking/baking time approx. 50 minutes
• Total time about 1 hour 25 minutes

Peel the onion and chop finely. Wash the carrot, zucchini, aubergine and celery, clean and cut into cubes or strips, putting the celery leaves aside.

Heat the oil in a pan and sauté the vegetables for about 5 minutes, season with salt and pepper. Switch off the stove and put the sour cream and 150 g of the cheese on the vegetables. Melt gently and mix well with the vegetables. Season again with salt and pepper.

For the tomato sauce, sauté the very finely chopped garlic cloves in hot oil, deglaze with the tomato passata and bring to the boil. Stir in the tomato paste and simmer over medium heat for about 10 minutes. Finely chop the herbs and celery leaves and stir in, season the sauce with salt and pepper and remove from the heat.

Layer the vegetable mass, lasagne sheets and tomato sauce in a casserole dish, starting with the vegetable mass and ending with the tomato sauce. Sprinkle with the remaining cheese.

Bake in the convection oven at approx. 180 °C for around 30 minutes.

With cheese and sour cream and in combination with the tomato sauce, the vegetables get a fine, creamy and fruity taste and are therefore also tasty for those who don't usually like vegetables.