Vegetable lasagna with beetroot

Ingredients for 4 servings:

• 1 kg carrot(s)
• 2 onions
• 3 garlic cloves
• 2 beetroot bulbs
• 1 bell pepper(s)
• 30 olives
• 500 g leaf spinach, frozen
• 10 lasagna sheets
• Water
• Herbs of Provence
• salt and pepper
• 1 pack of feta cheese, approx. 200 g
• 1 cup Parmesan cheese, grated, approx. 80 g
• ½ jar Ajvar, approx. 150 g
• Oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

vegetarian, without tomatoes

For the carrot soup, peel the carrots and chop into large pieces. Roughly chop the onions and one garlic clove. Cover with enough water, add the spices, season with salt, and cook until the carrots are soft. This takes about 15-20 minutes. Then puree the carrots. There shouldn’t be too much water left before puréeing. Finally, stir in the ajvar. You can also cook bell peppers instead. Cut the beetroot and bell pepper into roughly equal-sized pieces, halve the olives, and defrost the spinach. Lightly grease a baking dish with oil. Finely chop the remaining garlic cloves, toss some of it in with the spices, and place three lasagna sheets on top. Spread 1/3 of the beetroot, bell pepper, and spinach among the lasagna sheets, sprinkle with some garlic and salt, and pour the carrot sauce over the top. Repeat this process twice. The tenth lasagna sheet can be broken to close any gaps on the sides. Sprinkle the finely chopped feta and grated Parmesan cheese over the last layer of carrot sauce. If you have any leftover garlic, scatter it on top. The amount of Parmesan depends on your taste and can be adjusted. Bake in the oven at 200°C (top/bottom heat) for about 30 minutes. This is a modified but very tasty version of vegetable lasagna. Since I can’t eat tomatoes, I’m always looking for substitutes for tomato sauce. One of them is thick carrot soup or carrot stew.