Vegetable lasagna

Ingredients for 6 servings:

• 2 onions
• 2 garlic cloves
• 250 g zucchini
• 150 g mushrooms
• 300 g carrot(s)
• 3 bell peppers
• 3 tbsp oil
• 1 tbsp sugar
• 2 cans tomatoes, chopped
• salt and pepper
• Paprika powder
• 2 cups sour cream
• 150 g cheese, grated
• e.g. lasagna sheet(s)
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

simple and vegetarian

Peel and finely dice the onions and garlic. Wash the zucchini. Trim and clean the mushrooms. Peel and wash the carrots. Deseed and wash the bell pepper. Dice the zucchini, mushrooms, carrots, and bell pepper evenly. Heat the oil in a saucepan. Add the onions and garlic, sprinkle with sugar, and sauté. Add the vegetables and sauté for about 10 minutes. Deglaze with the tomatoes, bring to a boil, and season with salt, pepper, and paprika. Alternate layers of sour cream, lasagna sheets, and vegetables in a greased baking dish. Top with lasagna sheets and vegetables. Sprinkle with cheese. Bake in a preheated oven (electric oven: 200°C, fan: 175°C, gas mark 3) for about 35 minutes. I sometimes add other vegetables, such as broccoli.