Vegetable lasagna

Ingredients for 2 servings:

• 400 g tomatoes
• 1 bunch of basil
• 20 g olives, black, without stones
• 1 small kohlrabi, approx. 100 g
• 1 zucchini, approx. 100 g
• 1 small onion(s)
• 2 garlic cloves
• 3 tbsp oil
• 2 tbsp tomato paste
• 300 ml vegetable stock
• some nutmeg, grated
• 100 g mushrooms
• 120 g lasagna sheet(s) without pre-cooking
• 2 tbsp Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Score the tomatoes crosswise, briefly dip them in boiling water, remove them, rinse them, and skin them. Then remove the stems, halve them, deseed them, and finely dice them. Peel and finely dice the onion and garlic cloves. Heat 1 tablespoon of oil in a non-stick pan. Sauté the onions and garlic, add the tomato paste, fry them lightly, and deglaze with the vegetable stock. Add the diced tomatoes. Season the tomato sauce with salt, pepper, and nutmeg and bring to a boil. Peel the kohlrabi and cut into thin slices. Trim and wash the zucchini, and slice them lengthwise. Cover and sauté the vegetable slices in a little salted water until al dente. Once cooked, remove them from the cooking water and set aside. Wash the basil and pat dry, strip the leaves from the stems, and roughly chop them by hand. Finely chop the olives. Clean the mushrooms, carefully scrub them, or wash them, and slice them. Preheat the oven to 200°C (top/bottom heat). Brush an ovenproof dish with 1 tablespoon of oil. Line the dish alternately with tomato sauce, lasagna sheets, kohlrabi, zucchini, and mushroom slices, and basil leaves. Continue this process until all ingredients are used, with the tomato sauce being the last layer. Sprinkle with Parmesan cheese and chopped olives. Drizzle with the remaining tablespoon of oil and bake at 180°C (350°F) for about 35 minutes until golden brown.