Zucchini lasagna

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 jar mushrooms or fresh
• 1 can of tomatoes, chopped
• 1 cup of cream
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• salt and pepper
• herbs, Italian, fresh
• 10 lasagna sheets
• Cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

without meat and still delicious

Grate the zucchini, dice the onion, and garlic. Then sauté the onions and garlic in a little oil, add the zucchini and mushrooms, and fry. Add the chopped tomatoes and cream and simmer. Season with salt, pepper, and herbs. Now alternate the mixture with the lasagna sheets in a baking dish, adding a little cheese to each layer (about 3-4 layers, depending on the size of the dish). Sprinkle the last layer of zucchini mixture thickly with cheese and bake in a preheated oven at 200°C for at least 25 minutes. The best thing about this lasagna is that most people won’t even notice there’s no meat in it!