Zucchini lasagna without meat

Ingredients for 4 servings:

• 250 g zucchini
• 250 g tomatoes
• 100 g mushrooms
• 1 small onion(s)
• 2 tbsp oil
• 1 tbsp flour
• ½ tsp vegetable stock powder
• ½ tsp oregano
• some salt
• 100 g cream
• Oil for the mold
• Lasagna sheet(s) without pre-cooking
• 200 g Gouda, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Coarsely grate the zucchini. Peel and dice the tomatoes. Finely chop the mushrooms. Dice the onion. Briefly sauté the diced onion in the oil. Sprinkle with flour and let it brown briefly. Mix in the zucchini, mushrooms, and tomatoes. Season the mixture generously with the spices and simmer for 4-5 minutes. Stir in the cream. Lightly grease a baking dish with oil. Place some of the sauce on the bottom layer. Alternate between the lasagna sheets, cheese, and sauce. The top layer should be the sauce. Sprinkle generously with cheese. Bake the lasagna on the middle rack of an oven preheated to 200°C (top/bottom heat) for about 35 minutes.