SafePlates

Ingredients

• 250g lasagna sheets (pre-cooked)
• 1 zucchini
• 1 eggplant
• 1 red bell pepper
• 200g fresh button mushrooms
• 1 large onion
• 2 cloves of garlic
• 400g sieved tomatoes
• 200g crème fraîche
• 150g grated cheese (e.g. mozzarella)
• 2 EL olive oil
• Salt and pepper
• 1 TL dried oregano
• 1 TL dried basil

Instructions

1. Prepare the vegetables: wash the zucchini, eggplant and bell pepper and cut them into small cubes. Clean the mushrooms and slice them. Finely chop the onion and garlic.
2. Heat the olive oil in a large pan. Sauté the onion and garlic until translucent. Add the zucchini, eggplant, bell pepper and mushrooms and fry for about 10 minutes until the vegetables soften.
3. Add the sieved tomatoes to the vegetables and season with salt, pepper, oregano and basil. Let the sauce simmer for about 10 minutes.
4. Preheat the oven to 180°C. Grease a baking dish.
5. Place a layer of lasagna sheets on the bottom of the dish, spread a layer of the vegetable sauce on top, then add a layer of crème fraîche. Repeat this process until all ingredients are used up, making sure the top layer is a vegetable layer. 3–4 layers are recommended, with each layer being about 1 cm thick.
6. Sprinkle the grated cheese over the top layer.
7. Bake the lasagna in the preheated oven for about 30 minutes, until the cheese is golden brown and the lasagna sheets are soft.
8. Let it cool for a few minutes before serving.