Vegetable lasagna with zucchini and feta cheese

Ingredients for 2 servings:

• 1 onion(s)
• 3 carrots
• 2 bell peppers
• 2 zucchinis
• 2 tbsp olive oil
• 200 ml vegetable stock, optional
• 200 g feta cheese
• 1 cup sour cream
• salt and pepper
• 1 garlic clove(s)
• 500 g tomatoes, pureed
• 1 tsp herbs, Italian
• e.g. lasagna sheet(s)
• 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the onion and carrot, wash the bell pepper and zucchini, and dice everything. Heat 1 tablespoon of oil in a pan and fry the diced vegetables for about 5 minutes. If you want the vegetables to be softer, add the vegetable stock and simmer for another 5 minutes. Crumble the feta cheese, stir it into the vegetable mixture with the sour cream, and season with salt and pepper. Heat the remaining oil in a saucepan. Peel and press the garlic, and sauté it in the oil for about 1 minute. Deglaze with the passata, simmer for about 5 minutes, and season. In a baking dish, alternate layers of vegetables, lasagna sheets, tomato sauce, lasagna sheets, vegetables, lasagna sheets, etc., and finish with tomato sauce. Sprinkle with cheese and cook in a preheated oven at 180°C for about 40 minutes.