Colorful Vegetable Lasagna
Lasagna with colorful vegetables: Even though this dish contains no meat, for a veggie experience choose cheese without animal rennet.
Ingredients
- 3 paprika peppers (red, yellow and green)
- 1 Zucchini
- 0.5 eggplant
- 1 onion
- 3 Garlic cloves
- 2 Tomatoes
- 4 sprigs mixed fresh herbs (e.g., thyme, marjoram)
- 2 tbsp olive oil
- 2 tbsp Red wine vinegar
- 200 ml vegetable broth
- Salt
- Pepper
- 250 g whole wheat lasagna sheets
- 200 g blue cheese
- 50 g butter
- 50 g whole wheat breadcrumbs
Instructions
-
1.
Wash paprika peppers, remove seeds and dice flesh. Clean zucchini and eggplant, wash and dice. Peel onion and garlic; finely dice onion and mince garlic. Blanch tomatoes, peel, core and cube them. Wash herbs, dry and finely chop.
-
2.
Sauté onion and garlic in hot oil until translucent, add vegetables and cook for 2 minutes.
-
3.
Add herbs, vinegar and broth, simmer for another 5–10 minutes. Season with salt and pepper.
-
4.
Layer alternately with lasagna sheets in a baking dish. Finish with the last layer of vegetables topped with crumbled cheese.
-
5.
Mix butter with breadcrumbs and sprinkle over the top. Bake the colorful vegetable lasagna in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 30–40 minutes until golden brown.
