Vegetarian Lasagna

Ingredients for 3 servings:

• 1 eggplant(s)
• 1 zucchini
• 1 carrot(s)
• e.g. olive oil
• ½ onion(s)
• 2 cloves garlic
• some red wine
• 1 tbsp tomato paste
• 1 tbsp sugar
• 1 can of chopped tomatoes (400 g each)
• 2 tsp vegetable stock, granulated
• n. B. Lasagna sheets
• n. B. Salt
• 1 small piece(s) of celery
• n. B. Pfeffer
• 1 tsp cumin
• some cinnamon
• ½ tsp rosemary
• 1 tsp thyme
• ½ tsp paprika powder
• 1 pinch of chili powder
• 2 bay leaves
• 1 tsp Italian herbs
• ½ organic lemon(s), juice and zest
• ½ tsp lemon thyme
• 3 tbsp flour
• 250 ml milk
• 3 tbsp butter
• n. B. Nutmeg
• e.g. gratin cheese

Instructions

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

with eggplant and zucchini

Cut the eggplants into 1 cm slices lengthwise and season generously with salt on both sides. Let them sit for about 20-30 minutes to draw out the water. Dice half a green onion, 2 cloves of garlic, a piece of celery, and 1-2 carrots. First, sauté the onion in oil. Add the vegetables and garlic, and season well with salt and pepper. Clear a space in the pot for the tomato paste and add the tomato paste, sugar, a good amount of cumin, and a little cinnamon. Continue frying everything. Briefly increase the heat and deglaze with a large splash of red wine. Then add the tomatoes and the following seasonings: vegetable stock, rosemary, thyme, paprika, 1/4 teaspoon chili powder, bay leaves, and Italian herbs. Close the lid and let the sauce simmer gently for about 20 minutes. At the end, add lemon thyme to the tomato sauce and season to taste with a little lemon zest and a dash of lemon juice. Cut the zucchini into 1 cm strips and fry in hot oil. Season both sides well with salt and pepper. Line a plate with kitchen paper beforehand. Pat the eggplant dry and fry it hot as well. Pepper the eggplant on both sides. Add oil frequently while frying the eggplant and also line a plate with kitchen paper. For the béchamel sauce, heat the butter in a saucepan until melted, add the flour, and stir quickly. Once the mixture turns golden yellow, add the milk. Bring to a boil while stirring. Season with salt, pepper (green pepper if using), and nutmeg. Grease a baking dish. Then layer the ingredients in the following order: lasagna sheets – tomato sauce – zucchini – lasagna sheets – béchamel – eggplant – lasagna sheets, and repeat in the same order. Spread the remaining tomato sauce and béchamel sauce on the top leaves and sprinkle with the gratin cheese. Bake in the oven at 200°C for 20-25 minutes.