Lasagna with colorful vegetables

Ingredients for 4 servings:

• 150 g zucchini
• 150 g red bell pepper(s)
• 150 g bell pepper(s), yellow
• 150 g onion(s) (vegetable onions)
• 1 clove(s) garlic
• 3 tbsp olive oil
• 400 ml tomato puree (Passato the Promodoro)
• 100 ml vegetable stock
• 2 tbsp fresh basil, chopped
• Salt
• pepper
• 200 g mascarpone
• 50 ml milk
• 1 egg(s)
• nutmeg
• 200 g lasagna sheet(s) (do not pre-cook)
• 150 g cheese (Fontina), grated
• 4 tbsp Parmesan, freshly grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

vegetarian

Clean and wash the vegetables and cut into approximately 1 cm cubes. Peel and finely chop the garlic clove. Preheat oven to 200 degrees Celsius. Heat 2 tablespoons of olive oil in a saucepan and fry the vegetables and garlic for 3 to 4 minutes, stirring. Add the Passato di Promodoro and vegetable stock, stir in the basil, season with salt and pepper, and simmer for 5 to 6 minutes over medium heat. Mix the mascarpone, milk, and egg together, seasoning with salt, pepper, and nutmeg. Brush a lasagna dish with the remaining oil and line with a layer of lasagna sheets. Layer the tomato and vegetable sauce, mascarpone mixture, 100 g of the grated cheese, and the lasagna sheets one after the other. Spread the last layer of pasta with some of the mascarpone mixture and sprinkle with 50 g of the cheese and the Parmesan cheese. Cook the lasagna in the preheated oven on the middle rack for 45 to 50 minutes, covering with aluminum foil. Remove the foil for the last 3 to 5 minutes.