Fiery vegetable lasagna

Ingredients for 6 servings:

• 4 carrots
• 2 small zucchini
• 3 onions
• 2 bell peppers
• 500 g tomatoes, pureed
• 6 lasagna sheets
• 2 tsp oil (e.g. olive oil)
• 1 small jar of mushrooms, optionally fresh
• ½ small can of tomato paste
• 100 g cheese, grated
• 2 tomatoes
• 1 shot of balsamic vinegar
• salt and pepper
• basil
• Garlic
• Thyme

Instructions

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

for figure-conscious people, also suitable for WW

Clean the vegetables and cut them into small pieces. Sauté the onions in oil and add the garlic, seasoning well but not too heavily! Add the passata, tomato paste, and water, and mix to form a sauce. Season with a dash of balsamic vinegar. Add the chopped vegetables and cook in a large pot for 10 minutes. In a baking dish, alternate layers of sauce, then lasagna sheets. There must always be enough liquid on top of the lasagna sheets, otherwise they won’t cook. If there is any leftover sauce, it can be cooked further and eaten as a vegetable the next day. This depends on the size of the baking dish. Finally, slice the tomatoes and place them over the last layer of sauce. Spread the freshly chopped basil on top and cover everything with cheese. Place in a preheated oven at 200°C (top/bottom heat) for about 25-30 minutes. Tip: If you turn on the grill for 5 minutes at the end, the cheese will brown nicely.