Vegetable Lasagna with Mozzarella

Ingredients

• 2 Zucchini
• 1 Carrot
• 1 small eggplant
• 2 onions
• 4 cloves garlic
• 4 tomatoes
• 4 tbsp olive oil
• Salt
• Pepper
• 1 tsp ground cumin
• 1 tsp Dried oregano
• 100 g heavy cream
• 400 g passata
• 250 g mozzarella (2 balls of 125 g each)
• 200 g whole wheat lasagna sheets (about 12 sheets)
• a handful fresh basil (for garnish)

Instructions

1. 1.

   Peel and wash the zucchini and carrot. Grate both on a kitchen grater. Clean, wash and dice the eggplant finely. Peel and chop the onions and garlic. Wash and cube the tomatoes.

2. 2.

   Heat the olive oil in a pot, sauté the garlic and onions until translucent. Add the grated zucchini and carrot and stir-fry briefly. Add the diced tomatoes and eggplant, season with salt, pepper, cumin and oregano. Simmer on low heat for 6–8 minutes. Pour in the cream and cook another 2–3 minutes.

3. 3.

   Season the passata with salt and pepper. Slice the mozzarella into rounds.

4. 4.

   Lay half of the lasagna sheets in a baking dish. Spread the vegetable mixture over them. Top with the remaining sheets and pour the seasoned passata over everything. Distribute the mozzarella slices on top and bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for 30–35 minutes. Garnish with fresh basil before serving.