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Vegetable lasagna

updated

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Ingredients for 2 servings:

  • 80 g lasagna sheet(s)
  • 200 g vegetables (Italian mix, frozen)
  • 100 g mushrooms
  • 2 tomatoes
  • 100 g sour cream
  • 1 egg(s)
  • 100 ml milk
  • 1 tbsp tomato paste
  • 1 tbsp Italian herbs
  • n. B. Cheese, grated
  • salt and pepper
  • some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

delicious even without meat

Lightly grease a baking dish with oil and line it with lasagna sheets. Slice the mushrooms and tomatoes. Whisk the egg with the sour cream, milk, tomato paste, and herbs. Alternate layers of vegetables, mushrooms, tomatoes, sauce, cheese, and lasagna sheets in the baking dish. Reserve a little more sauce and cheese for the final layer. Bake in the oven at 190°C for about 50 minutes. Cover with aluminum foil toward the end of the baking time to prevent the top layer from drying out too much.

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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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