Julie's fine vegetable lasagna

Ingredients for 4 servings:

• 1 onion(s)
• 1 carrot(s)
• 1 large zucchini
• 1 small eggplant(s)
• 1 stalk(s) celery with leaves
• some olive oil
• Salt and pepper, black
• 200 g sour cream, alternatively crème fraîche or sour cream
• 250 g grated cheese (e.g. Gouda or Emmental)
• 9 lasagna sheets
• 2 garlic cloves, very finely chopped
• 3 tbsp olive oil
• 500 ml tomatoes, pureed or chopped
• 3 tbsp tomato paste
• 1 handful of fresh herbs (basil, parsley, oregano)
• Salt and pepper, black

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

also tastes good to those who don’t like vegetables

Peel and finely chop the onion. Wash and trim the carrot, zucchini, eggplant, and celery, then cut into cubes or strips, reserving the celery leaves. Heat the oil in a pan and fry the vegetables vigorously for about 5 minutes, then season with salt and pepper. Turn off the heat and add the sour cream and 150g of the cheese to the vegetables. Gently melt the cheese and mix well with the vegetables. Season the vegetables again with salt and pepper. For the tomato sauce, sauté the very finely chopped garlic cloves in the hot oil, deglaze with the passata, and bring to a boil. Stir in the tomato paste and simmer for about 10 minutes over medium heat. Finely chop the herbs and celery leaves and stir in. Season the sauce with salt and pepper and remove from the heat. Layer the vegetable mixture, lasagna sheets, and tomato sauce in a baking dish, starting with the vegetable mixture and finishing with the tomato sauce. Sprinkle with the remaining cheese. Bake in a preheated convection oven at approximately 180°C for about 30 minutes. The cheese and sour cream, combined with the tomato sauce, give the vegetables a delicate, creamy, and fruity flavor, making them a favorite even for those who don’t usually like vegetables.