Vegetable lasagna

Ingredients for 4 servings:

• 10 lasagna sheets, whole wheat or regular
• 1 stalk(s) leek
• 2 small bell peppers, red and yellow
• 4 large carrots, up to 6 pieces
• 500 ml tomato(s), strained
• 160 g Edam cheese
• 300 ml vegetable stock
• 1 tsp oil
• Salt and pepper, paprika, curry, oregano, basil, thyme
• some sour cream, as needed

Instructions

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

simple and vegetarian

Wash the leeks and bell peppers and cut into strips. Peel the carrots and slice them thinly. Sauté the leeks in oil and add the remaining vegetables. Deglaze with vegetable stock and cook until al dente. Add the passata and season with the spices. Layer the dough sheets and the vegetable mixture alternately in a lightly greased baking dish and sprinkle with cheese. I like to add a little sour cream or something similar between the last layer of vegetables and the cheese. Then bake in the oven at 200°C for about 30 minutes.