Vegetable lasagna

Ingredients for 3 servings:

• 250 g lasagna sheet(s)
• 2 onions
• 300 g leek
• 250 g carrot(s)
• 200 g celery
• 60 g butter
• 1 small can of corn
• salt and pepper
• 300 g sour cream
• 3 eggs
• 1 bunch of parsley
• 200 g cheese (Gouda, grated)
• Paprika powder

Instructions

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

Cook the lasagna sheets in boiling salted water. Rinse and drain. Peel and chop the onions. Wash, trim, and peel the leeks, carrots, and celery. Cut the leeks into 1 cm wide strips and dice the carrots and celery. Heat the butter in a large pan. Sauté the onions until translucent. Add the leeks, carrots, and celery and sauté for 10 minutes. Drain the corn and add it. Season generously with salt, pepper, and paprika. Whisk the sour cream and eggs. Season to taste with salt and pepper. Finely chop the parsley and mix in. Layer the lasagna in a buttered baking dish: lasagna sheets, vegetables, cheese, egg cream, lasagna sheets, etc. The top layer should be cheese. Bake in the oven at 200 degrees Celsius for 35 minutes. Let the vegetable lasagna rest in the oven for 15 minutes before slicing.