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Vegetable lasagna

updated

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Ingredients for 4 servings:

  • 3 tbsp olive oil
  • 1 onion(s)
  • 5 stalks celery
  • 15 carrots
  • 3 zucchinis
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • salt and pepper
  • oregano
  • basil
  • 18 lasagna sheets
  • 3 cups sour cream
  • 100 g Parmesan
  • 3 balls of mozzarella

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dice the onion. Dice the celery. Coarsely grate the zucchini and carrots. Fry the onions in a pan with oil. Add the vegetables and sauté briefly. Then mix in the tomato paste and top with vegetable stock. Season with salt, pepper, oregano, and basil. Layer the lasagna sheets with the vegetables and sour cream in a greased baking dish and sprinkle each layer with Parmesan cheese, salt, and pepper. Slice the mozzarella and top the lasagna with them. Bake in a preheated oven (180-200°C fan-assisted) for 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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