Mediterranean vegetable lasagna

Ingredients for 3 servings:

• 2 small onions
• 750 g vegetables (zucchini, peppers, carrots)
• Thyme, fresh (dried is also fine)
• 3 tbsp olive oil
• 750 g tomatoes, chopped (can)
• salt and pepper
• Lasagna sheet(s)
• 150 g Gouda, grated
• Butter, for the mold
• 50 g butter
• 2 tbsp flour
• ½ liter of milk
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

tastes wonderfully like vacation!

Peel and finely dice the onions. Wash the vegetables and cut into fairly small cubes. Wash the fresh thyme and shake dry. Heat olive oil in a saucepan and sauté half of the onions until translucent. Add the vegetables and sauté briefly. Then add the tomatoes, thyme, and cook everything over medium heat for 10-15 minutes until al dente, stirring occasionally. Season well with salt and pepper. Preheat the oven to 200°C (400°F). For the béchamel sauce, heat the butter in a saucepan and sauté the remaining onions until translucent. Dust with flour and sauté briefly. Gradually add the milk while stirring. Cook for 5 minutes, stirring frequently. The sauce should be slightly thick. Season to taste with nutmeg, salt, and pepper. Grease a baking dish with the butter. Spread some of the vegetables on the bottom. Lay the lasagna sheets on top and alternate layers of béchamel sauce, lasagna sheets, and vegetables. Finish with béchamel sauce, spread the Gouda cheese over the lasagna, and bake the lasagna on the middle rack of the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 40-50 minutes until golden brown. You may need to cover the lasagna with aluminum foil. Remove from the oven and let stand for about 5 minutes before slicing. If you don’t want to go completely meatless, you can dice 100g of cooked ham and stir it into the vegetable mixture at the end. The lasagna is also great to prepare in advance by preparing both sauces beforehand and then layering everything together later.