Lasagne with Zucchini and Bell Pepper

Name: Lasagne with Zucchini and Bell Pepper
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 large zucchinis; 4 bell peppers (red and yellow); 1 onion; 2 fresh garlic cloves; 6 tomatoes; 2 tbsp olive oil; 2 tbsp Tomato paste; 2 tbsp freshly chopped basil; Salt; pepper (from grinder); olive oil (for the dish pan); 12 lasagna sheets; 350 g shredded mozzarella

Prep: 35min

| Servings: 4 | Cook: 45min

Lasagne with zucchini and bell pepper is a recipe with fresh ingredients from the Lasagne category. Try this and other recipes from Spoonsparrow!

Ingredients

2 large zucchinis
4 bell peppers (red and yellow)
1 onion
2 fresh garlic cloves
6 tomatoes
2 tbsp olive oil
2 tbsp Tomato paste
2 tbsp freshly chopped basil
Salt
pepper (from grinder)
olive oil (for the dish pan)
12 lasagna sheets
350 g shredded mozzarella

Instructions

1.
Clean, wash and slice the zucchinis into thin rounds. Clean, wash, halve, seed and cut the bell peppers into narrow strips. Peel, halve and finely slice the onion. Peel and finely chop the garlic cloves. Wash the tomatoes, remove stems and dice them.
2.
Heat olive oil in a pan and sauté onions with garlic until translucent. Briefly fry zucchini slices and pepper strips. Stir in tomato paste, add tomatoes and simmer gently for about 10 minutes until slightly thickened. Remove from heat, fold in basil, season with salt and pepper.
3.
Preheat the oven to 180°C (356°F) with both fan and top heating. Grease a lasagna dish with olive oil.
4.
Lay a layer of lasagna sheets on the bottom of the dish, spread vegetable sauce over them and sprinkle mozzarella. Repeat layering of sheets, sauce, and cheese until all ingredients are used. Cover the final sheet with remaining mozzarella and bake in the oven for about 35 minutes until golden brown.