Pepper and zucchini lasagna

Ingredients for 4 servings:

• 3 onions
• 2 garlic cloves
• 1 zucchini
• 2 bell peppers
• 200 g mushrooms
• 1 tsp oregano, dried
• 125 g cheese, grated
• 1 can tomato(s), chopped, 250 g
• 2 tbsp flour
• 1 tsp vegetable broth
• ¼ liter of milk
• 12 lasagna sheets
• oil
• margarine
• salt and pepper
• nutmeg

Instructions

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

Peel and dice the onions. Peel the garlic and press it through a garlic press. Wash and trim the zucchini, peppers, and mushrooms. Finely dice the zucchini and peppers, and slice the mushrooms. Sauté the onions and garlic in a little oil. Add the vegetables and fry briefly. Deglaze with the tomatoes and bring to a boil. Season with salt, pepper, and oregano and simmer for 5 minutes. Heat the margarine and sauté the flour in it. Stir in 1/4 liter of milk and 1/4 water, bring to a boil, and then dissolve the stock in it. Simmer for 5 minutes. Stir in just under half of the cheese and melt it. Season with salt, pepper, and nutmeg. Grease a baking dish and layer 1/3 of the béchamel sauce, 3 lasagna sheets, and 1/3 of the vegetables, alternating layers. Repeat this process several times. Sprinkle the remaining cheese over the top and bake in a preheated oven at 200°C for 35-40 minutes.