Vegetable Lasagna Arrabbiata

Ingredients for 3 servings:

• 1 large onion(s)
• 1 large garlic clove(s)
• 1 large bell pepper(s)
• some oil for frying
• 1 m.-large zucchini
• 2 cans of tomatoes, pureed or chopped
• salt and pepper
• e.g. basil
• e.g. oregano
• n. B. Herbs, Italian
• e.g. chili flakes
• e.g. Paprika powder, hot
• 3 tbsp butter
• 3 tbsp flour
• 300 ml milk
• e.g. salt and pepper
• e.g. nutmeg
• 1 pack of lasagna sheets
• e.g. Parmesan, freshly grated
• e.g. gratin cheese
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 25 minutes

vegetarian

Preheat the oven to 180°C (fan/convection oven). Peel the onions and garlic. Wash the bell peppers and zucchini. Dice the onions, bell peppers, and zucchini. Sauté the onions in a little oil in a pan and use a garlic press to press the garlic into the pan with the onions. When the onions are translucent, add the bell peppers and zucchini and cook over medium heat. When the vegetables are cooked through, add the passata or chopped tomatoes (to taste). Bring the sauce to a boil and then season with salt, pepper, basil, oregano, and Italian herbs. Spice up the sauce with chili flakes and hot paprika as needed. Set aside. Tip: It’s best to taste it every now and then to make sure the sauce doesn’t get too hot. Now make the white béchamel sauce. Put 3 tablespoons of butter in a small saucepan and let it melt. Carefully add the 3 tablespoons of flour, stirring constantly. The flour and butter may form lumps, but that’s okay. Gradually add the 300 ml of milk and stir until smooth. Bring the sauce to a boil, stirring constantly. Add more milk if needed; the sauce shouldn’t be too thick. Season with salt, pepper, and nutmeg. Grease a baking dish with butter. First, spread a little of the red sauce on the bottom, then arrange the first layer of lasagna sheets in the dish. Then spread the red sauce over the pasta sheets, then the white sauce, and then more pasta. Repeat this process until the baking dish is full or there is no more sauce. The last layer should be the béchamel sauce. Sprinkle the lasagna with grated cheese—you can use a mixture of Parmesan and gratin cheese, or just Parmesan or just gratin cheese (I like to use a mixture of both). Place the lasagna on the middle rack in the hot oven and bake for about 20-25 minutes until the lasagna sheets are cooked.