Colorful vegetable lasagna

Ingredients for 4 servings:

• 2 bulbs of fennel
• 400 g carrot(s)
• 1 zucchini
• 2 stalk(s) Celery
• 2 tsp vegetable oil
• Salt
• pepper
• herbs, Italian
• 8 lasagna sheets, dry
• 400 g tomatoes, chunky, from the can
• 50g Gorgonzola
• 500 ml low-fat milk
• 4 tbsp cream cheese, 30% fat
• 2 tbsp sauce thickener, light
• 1 tbsp basil, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

WW suitable

Cut the fennel into pieces and slice the carrots, zucchini, and celery. Heat the oil, sauté the vegetables briefly, and season with salt, pepper, and herbs. Layer the lasagna sheets, tomatoes, and vegetables alternately in a baking dish. For the sauce, dice the Gorgonzola, heat with milk, and stir in the cream cheese. Stir in the sauce thickener, bring the sauce to a boil, and season with salt, pepper, and basil. Spread the sauce over the lasagna and bake in a preheated oven at 180°C on the middle rack for about 40 minutes. 5.5 servings per person.