Lasagna with colorful vegetables and mushrooms

Ingredients for 3 servings:

• 10 lasagna sheets
• 2 pointed peppers
• 1 carrot(s)
• ½ small zucchini
• 200 g mushrooms, organic
• 2 onions
• 1 garlic clove(s)
• olive oil
• 70 g tomato paste
• 2 cans of tomatoes, peeled in their own juice, 400 g each
• salt and pepper
• Herbs, Italian
• 2 tbsp margarine, vegan
• 3 tbsp flour
• 150 ml water
• 3 tbsp nutritional yeast
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan

Soak the lasagna sheets in hot, salted water for at least 15 minutes, even if they say no pre-cooking. Halve the bell peppers, carrots, zucchini, and mushrooms, then slice them. Dice the onions and garlic clove. Fry everything in olive oil in a very large pan in the same order. Stir in the tomato paste. Remove the tomatoes from the cans, chop them up on a board, and add them to the vegetables with the tomato juice. Rinse the cans with a little water. Add the water to the pan so that all the vegetables are covered. Simmer everything for about 10 minutes, until the consistency is no longer watery. Season the sauce with salt, pepper, and Italian seasoning. Grease a baking dish with oil. Layer the vegetables with the sauce and the sheets alternately, ending with a thin layer of vegetables and drizzle with a little olive oil. Optionally, as a cheese alternative for pouring over the top: Melt the vegan margarine in a small saucepan, whisk in the flour, then the water. Add the nutritional yeast. Bring the sauce to a boil for 1 minute, season with salt and pepper. Cook the lasagna in the oven at 200°C (top/bottom heat) on the middle rack for about 45 minutes.