Eva's vegetable lasagna

Ingredients for 4 servings:

• 200 g mushrooms, brown
• 2 large zucchini
• 3 large carrots
• 1 red bell pepper(s)
• 1 can of corn
• 1 broccoli
• 2 pts. Tomato(s), pureed
• e.g. tomato paste
• 5 Pepper, mild
• 5 garlic cloves
• e.g. lasagna sheet(s)
• some salt and pepper
• 1 pinch(s) of sugar
• some paprika powder
• some oregano, chopped
• some thyme, chopped
• some rosemary, chopped
• 1 cup crème fraîche
• 100 g cashew nuts (or chopped almonds)
• 200 g cheese, grated, (e.g. Edam)
• some oil for frying
• possibly feta cheese, diced

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Cut the zucchini, mushrooms, and bell peppers into thin slices or cubes and sauté. Slice the carrots and cook in a pot with water and a little sugar until the water has evaporated. Cut the broccoli into thin slices or small pieces and sauté. Lightly fry all the vegetables in a pan with a little oil and salt. Add the drained corn. For the sauce: Briefly boil the passata with a little tomato paste (I use about half a tube, depending on how “tomatoey” you want it to taste), the finely chopped peppers, chopped garlic cloves, a little oil, and the seasoning. Add the crème fraîche, let it simmer, and season again to taste. In a baking dish, first cover the bottom with the sauce and line it with lasagna sheets. Cover with vegetables and drizzle with a little sauce. Continue layering until all the sauce is used up. Add the cashews and grated cheese to the last layer of vegetables and sauce. Bake in a convection oven at 180°C for about 25 minutes. Be careful not to overcook the cheese. It’s also delicious if you sprinkle diced feta between the vegetables when layering, although this will add even more calories.