Vegetarian tomato and zucchini lasagna

Ingredients for 2 servings:

• 1 large zucchini
• 2 tomatoes
• 2 carrots
• 250 ml vegetable stock
• 1 can tomatoes, chopped
• 1 can of tomatoes, pureed
• Tomato paste
• 100 g cream cheese
• onion(s)
• Garlic
• salt and pepper
• Gouda, grated
• basil, fresh
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 15 minutes

First, wash the zucchini and cut into slices about 2 mm thick. Spread the slices out on a board or platter. Sprinkle both sides of the slices generously with salt to draw out the water. Let the slices rest for at least two hours and then pat dry with a kitchen towel. Finely chop the carrots and tomatoes, and finely chop the garlic and onion. First, fry the finely chopped onions and garlic in a little oil until crispy. Then add the tomatoes and carrots, season with salt and pepper, and fry briefly. Deglaze everything with the vegetable stock and bring to a gentle boil. Then add the diced tomatoes, passata, and tomato paste, along with the cream cheese, and simmer over medium heat for about 10 minutes. Season to taste with salt, pepper, and other spices, and finally add the freshly chopped basil. Finally, grease a medium-sized baking dish and line the bottom with zucchini, layering the cooked sauce on top. Continue until both ingredients are used up. Lastly, add a layer of zucchini. Place the lasagna in an oven preheated to 200 degrees Celsius and bake for 30-40 minutes using top/bottom heat, until the cheese is golden brown.