Vegetable lasagna for children

Ingredients for 5 servings:

• 2 m.-large zucchini
• 4 large carrots
• 2 large bell peppers, red and/or yellow
• 1 cube of vegetable stock, instant
• 500 ml tomatoes, pureed
• 1 cup of cream or cream substitute, approx. 200 g each
• salt and pepper
• curry powder
• Paprika powder, sweet
• Sugar
• 15 lasagna sheets, approx.
• e.g. gratin cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Clean, core, or peel the vegetables, and chop them very finely using a kitchen aid, such as a Quickchef. This way, the children won’t realize they’re vegetables. Heat the vegetables in a saucepan until the liquid released by the vegetables boils. Add the stock cube and wait until it dissolves. Deglaze the mixture with the passata and bring to a boil. Add the cream and bring back to a boil. Season the vegetables generously with the listed spices, as desired. Spread the first layer of the vegetable mixture on the bottom of a baking dish. Place lasagna sheets on top, alternating with the vegetables. Important: Finish with the vegetable mixture. Sprinkle with grated cheese. I had 3 lasagna sheets per layer and needed 15 in total. Place the baking dish in the oven at 200°C (top/bottom heat) for about 30-40 minutes. When the cheese is golden brown and the broth is boiling properly, the lasagna is ready.