Vegetable Lasagna

Ingredients for 6 servings:

• 1 kg tomatoes, pureed
• 3 onions
• 2 garlic cloves
• 4 carrots
• 3 bell peppers, red, yellow, green
• 2 zucchinis
• 300 g mushrooms
• 1 small eggplant(s)
• 300 g tomatoes
• 200 g cheese, grated
• 1 tbsp flour
• 4 tbsp oil
• 400 g lasagna sheet(s)
• 3 tsp, heaped oregano, dried
• 3 tsp, heaped basil, dried
• 1 tsp, heaped marjoram, heaped
• 2 tsp, heaped paprika powder, hot
• 2 tsp sweet paprika powder
• chili flakes
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Dice the onions and garlic and fry briefly in a pan with the oil, then add the flour and stir well. Add the passata and reduce the heat to medium. Add all the spices except the paprika. Chop the vegetables and add them one at a time. Finally, add the paprika and season with chili flakes, salt, and pepper. Layer the sauce in an ovenproof dish, then alternate layers of lasagna sheets. Finish with the vegetable sauce and scatter the cheese over the top. Bake in the oven at 180°C on the middle rack for about 30 minutes. Tip: To use up leftovers, simply use up any vegetables you like.