Low-fat vegetable lasagna

Ingredients for 6 servings:

• 2 m.-large zucchini
• 3 medium-sized bell peppers
• 1 can of tomatoes, chopped
• 1 tube(s) Tomato paste
• 500 g lasagna sheet(s)
• 300 g cream cheese, low-fat, approx. 7% fat
• 4 m.-sized onion(s)
• 2 cloves garlic
• 1 tbsp olive oil
• 200 g low-fat gratin cheese
• 2 packs of creamed spinach, frozen
• e.g. herbs, Italian, frozen or basil and oregano
• salt and pepper
• n. B. Nutmeg
• 1 pinch(s) of sugar
• 1 cup water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

with tomatoes, zucchini, spinach and cream cheese

It’s best to thaw the spinach in the microwave. Meanwhile, finely chop the onions and garlic and sauté them in a large pan with olive oil until translucent. Add half of the onions to the thawed spinach. Mix this with the cream cheese and season with salt, pepper, and nutmeg. This will be the “light” layer of the lasagna. Peel the bell peppers (I also peel them) and dice them. Dice the zucchini as well. Add both to the pan with a little salt and a pinch of sugar to the other half of the onions and sauté. The zucchini and bell peppers should develop a slightly roasted aroma (lightly brown, not black). Then add the tomato paste and sauté briefly. Deglaze with the chopped tomatoes and a cup of water, season with basil, oregano, or Italian herbs, salt, and pepper to taste. This will be the “red” layer. Grease a baking dish with a little olive oil and start with the red sauce, then layer the lasagna sheets and the light sauce, alternating layers so that the last layer is red if possible. My 43 x 31 cm lasagna dish holds exactly the right amount. Spread the cheese on top and bake in the oven at 180°C fan/convection oven or 200°C top/bottom heat for about 35-40 minutes.