Vegetable Lasagna with Potatoes

Ingredients

• 2 Bell peppers
• 1 onion
• 2 tbsp olive oil
• Salt
• Pepper
• 1 Broccoli
• 500 g boiled peeled potatoes (from yesterday)
• 4 whole wheat lasagna sheets (about 70 g)
• 1 tbsp butter
• 60 g grated cheddar

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and dice. Peel the onion and cut into cubes. Heat 2 tbsp oil in a pan and sauté the pepper cubes with the onion over medium heat for 5 minutes. Season with salt and pepper and set aside.

2. 2.

   Clean and wash the broccoli, cut into florets, peel the stem and cube it. Boil in salted water for 6 minutes. Drain and let dry well.

3. 3.

   Peel the potatoes, halve them, optionally quarter or cut smaller.

4. 4.

   Cook the lasagna sheets in boiling salted water until al dente and drain on a kitchen towel.

5. 5.

   Grease a round baking dish with butter. Layer half of the vegetables. Sprinkle one‑third of the cheese and cover with 2 lasagna sheets. Add the remaining vegetables and another third of the cheese. Place more lasagna sheets and top with potatoes. Season with salt and pepper and sprinkle with the remaining cheese.

6. 6.

   Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for 25 minutes until gratinated.