Vegetarian lasagna with zucchini

Ingredients for 5 servings:

• 1 pack of lasagna sheets (without pre-cooking), approx. 250 g
• 2 zucchini, 300 – 350 g
• 250 g veggie mince
• 200 g cream
• 2 jars of tomato sauce with basil, 400 g each
• 1 clove(s) garlic
• 1 bag of grated cheese, approx. 150 – 200 g
• 1 tsp, leveled salt
• 3 pinches of pepper
• 1 dash of sunflower oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

First, wash the zucchini and grate it finely. Fry the vegetarian mince (about 250g or more) in a pan with sunflower oil and season with salt and pepper. When the mince starts to brown, add the zucchini and fry. After about 5 minutes, add the crushed garlic and fry briefly. Then deglaze with the cream and add the tomato sauce. If you like, you can add a little nutmeg. Line a shallow dish with lasagna sheets and alternate layers of sauce and sheets until the filling is used up. Finish with a layer of lasagna sheets and sprinkle them with cheese. I use gratin cheese, but Emmental or Gouda will also work. Cook for about 30-40 minutes at 200°C (top/bottom heat), until the cheese is the desired degree of browning.