Vegetable Lasagna

Ingredients for 4 servings:

• 250 g tagliatelle or lasagna sheets
• 200 g carrot(s) (alternatively 1 bunch of broccoli)
• 200 g leek
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 400 ml tomato(s), pureed
• 400 ml vegetable stock
• 160 g cheese (Edam or Emmental), grated
• salt and pepper
• curry powder
• Thyme
• oregano
• basil
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the pasta in plenty of salted water according to the package instructions until al dente. Wash and trim the carrots, leeks, and bell peppers, and cut into strips. Heat a little oil in a pan and sauté the vegetables, deglaze with vegetable stock, and cook until al dente. Then add the passata. Season the vegetable mixture generously to taste and layer the pasta and pasta alternately in a greased baking dish. The last layer should be pasta. Sprinkle with cheese. Bake in a preheated oven at 200°C for about 20 minutes. Note: If you are making the version with broccoli, do not sauté it in the pan; instead, boil it in a little salted water until soft and only add it to the pan when you add the passata – otherwise the broccoli will become too mushy.