Vegetable Lasagna

Ingredients for 4 servings:

• 250 g lasagna sheets or 2 rolls of pasta dough
• some olive oil
• 200 g fresh mushrooms, washed and sliced
• 50 g porcini mushrooms, washed and sliced
• 2 medium-sized onions, peeled and finely chopped
• 2 cloves garlic, peeled and squeezed
• 4 tbsp cognac
• 400 g tomatoes, peeled from the can
• 1 tsp oregano
• some salt and pepper
• some nutmeg
• 50 g butter
• 4 tbsp flour
• 6 dl milk
• some saffron
• 50 g Parmesan or Sbrinz, finely grated
• 250 g zucchini, washed, grated
• 150 g mozzarella, cut into cubes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Lasagna with vegetables and mushrooms

For the mushroom sauce: Heat olive oil in a pan, sauté the mushrooms, onions, and garlic. Deglaze with the cognac, simmer briefly, and add the tomatoes. Then simmer for 5 minutes, season with salt, pepper, and oregano, and set aside. Zucchini sauce: Melt the butter in a pan, add the flour, and sauté briefly. Deglaze with the cold milk (all at once) and bring to a boil, stirring with a whisk. Add the Parmesan or Sbrinz cheese, add the zucchini, and mix well. Season with salt, pepper, nutmeg, and saffron, and set aside. Butter a gratin dish, line it with lasagna sheets, pour half of the zucchini sauce over it, and then add half of the mushroom-tomato sauce. Spread the mozzarella over the dish and cover everything again with lasagna sheets. Pour a third of the remaining zucchini sauce over the top, then pour the rest of the mushroom tomato sauce over the top. Cover with lasagna sheets again and spread the remaining zucchini sauce over the top. Then bake the whole thing at 220 degrees Celsius for 30-35 minutes.