Simple Vegetable Lasagna

Ingredients

• 1 small eggplant
• 1 Zucchini
• 1 red bell pepper
• 500 g tomatoes
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 400 g diced canned tomatoes
• Salt
• pepper (ground)
• dried herbs of Provence
• 1 tbsp balsamic vinegar
• 12 whole wheat lasagna sheets
• 125 g shredded mozzarella
• 2 Tbsp grated Parmesan
• 1 tbsp butter

Instructions

1. 1.

   Wash the eggplant and zucchini, trim ends and dice into 2–3 cm cubes. Wash the bell pepper, peel and cut into strips. Wash the tomatoes, remove stems and dice. Peel and finely chop the onion and garlic. Heat oil in a pot, sauté onions and garlic until translucent. Add eggplant, zucchini and bell pepper and cook briefly. Then add fresh tomatoes and canned tomatoes and simmer for about 10 minutes over low heat.

2. 2.

   Season the sauce with salt, pepper, 1 tbsp herbs of Provence and balsamic vinegar and taste.

3. 3.

   Spread a little sauce on the bottom of a baking dish. Layer lasagna sheets and pour about ¼ of the vegetable sauce over them. Repeat layering with noodles and sauce until all ingredients are used. Finish with lasagna sheets. Sprinkle mozzarella and Parmesan on top, season with herbs of Provence, dot with butter pieces. Bake in preheated oven at 200 °C (180 °C fan) for about 35 minutes until golden brown.