Corn and vegetable lasagna with peas

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 400 g corn
• 400 g peas
• 4 tomatoes
• 125 ml vegetable stock
• 1 tbsp tomato paste
• 2 tbsp herbs
• Lasagna sheet(s) as required
• 150 g crème fraîche
• 1 tbsp lemon juice
• 100 g cheese, grated
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Autumnal, vegetarian and warming.

Peel and finely dice the onion and garlic. Heat oil in a pan, sauté the onions and garlic, and sauté for about 10 minutes. Peel and dice the tomatoes. Bring the broth to a boil and cook the diced tomatoes for about 5 minutes. Stir the tomatoes, vegetable broth, tomato paste, herbs, and crème fraîche into the vegetables and season with lemon juice, salt, and pepper. Layer the lasagna sheets in a baking dish, alternating layers. Top with lasagna sheets. If there is still some vegetable sauce left, pour it over the sauce. Sprinkle with cheese and bake in the oven at 200°C for about 45 minutes.