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Vegetable lasagna

updated

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Ingredients for 4 servings:

  • 1 zucchini
  • 2 bell peppers, orange and yellow
  • 3 large tomatoes
  • e.g. olive oil
  • some oregano
  • 1 package of tomatoes, pureed
  • some cream
  • e.g. tomato paste
  • 9 lasagna sheets
  • 1 cup crème fraîche
  • 2 balls of mozzarella, sliced
  • 1 bag of cheese (Edam), sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with zucchini, peppers and tomatoes

Cut the zucchini, peppers, and tomatoes into bite-sized pieces. Lightly fry the zucchini and peppers in olive oil, add the pureed tomatoes and a little cream, mix well, and bring to a boil. Add the tomatoes and season with tomato paste and oregano. Layer the sauce and lasagna sheets alternately in an ovenproof dish, starting with the sauce. Finally, spread with crème fraîche and distribute the mozzarella and Edam cheese evenly over the lasagna. Bake in the oven at approximately 170°C for half an hour.

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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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