Sweet potato and broccoli lasagna

Ingredients for 4 servings:

• 250 g lasagna sheets
• 1 head of broccoli
• 2 sweet potatoes
• 1 small zucchini
• 2 pointed peppers, red
• 300 g herb cream cheese
• 2 eggs
• 2 cans tomatoes, chopped
• 300 ml vegetable stock or water
• 1 cup crème fraîche
• salt and pepper
• Herbs of Provence
• 1 large onion(s)
• 300 g Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Divide the broccoli into florets, dice the onion, and cook with the vegetable stock or water (I use the stock for flavor, but it’s not necessary). Dice the sweet potato, zucchini, and bell pepper. In a larger bowl, whisk together the eggs and cream cheese, then stir in all the vegetables, including the broccoli and onion. Season the chopped tomatoes generously with salt, pepper, and herbs. For a bit more sauce, you can add water or passata. Preheat oven to 200 degrees Celsius. In a large baking dish, layer the sauce, lasagna sheets, vegetable mix, sauce, etc., finally the lasagna sheets and sauce, spread the crème fraîche over the top, and sprinkle the grated cheese over the top. Bake the dish on the middle rack at 200 degrees Celsius for 45 minutes. The sweet potato will still be nice and firm to the bite; if you don’t want it to be firm, cook it first.