Vegetable lasagna

Ingredients for 4 servings:

• 200 g carrot(s)
• 1 bulb(s) of fennel
• 1 zucchini
• 2 Celery
• 4 tbsp olive oil
• salt and pepper
• little fat, for the shape
• 9 lasagna sheets (preferably square baking dishes!)
• 200 g tomatoes (can, chunky recommended)
• 150g Gorgonzola
• 100 g cream cheese
• 150 ml milk
• 150 ml cream
• 2 tbsp sauce thickener, lighter (also works without)
• 2 tbsp basil, chopped
• herbs, Italian

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the carrots. Trim the fennel and remove the stalks. Cut both into pieces. Wash, trim, and slice the zucchini and celery. Brown the vegetables in batches in 3 tablespoons of hot oil, season with salt, pepper, and Italian herbs. Preheat oven to 180 degrees Celsius. Grease a baking dish and alternate layers of lasagna sheets, tomatoes, and the steamed vegetables. For the sauce, dice the Gorgonzola. Heat 100g of it with cream cheese, milk, and cream. Stir in the sauce thickener and bring to a boil briefly. Season with basil leaves and pepper. Spread the sauce over the lasagna. Top with the remaining Gorgonzola cubes. (Don’t use lasagna sheets for the final layer, as they will be too hard.) Bake for about 35 minutes until golden brown. Remove the lasagna from the oven and let it rest briefly. Carefully slice, arrange on plates, and garnish with basil leaves if desired. Serve immediately. Preparation: approx. 25 min, Cooking: 35 – 40 min