Vegetable Lasagna with Tomatoes, Bell Peppers and Zucchini

Ingredients

• 2 Zucchini
• Salt
• 2 red bell pepper caps
• 1 onion
• 500 g cherry tomatoes (yellow and red)
• 30 g butter (2 tbsp)
• 2 tbsp spelt whole‑grain flour
• 400 ml milk (1.5 % fat)
• 2 sprigs thyme
• Pepper
• 250 g mozzarella
• 1 tsp Olive oil
• 9 whole‑grain lasagna sheets

Instructions

1. 1.

   Clean, wash and slice zucchini into thin rounds. Salt them, let soak in water for about 10 minutes, then pat dry.

2. 2.

   Wash, clean and cut bell pepper caps lengthwise into strips. Peel, halve and slice onion into strips. Wash and halve tomatoes.

3. 3.

   Melt butter in a hot pot, stir in flour and sauté briefly. Deglaze with milk and simmer for about 5 minutes while stirring until thickened. Meanwhile wash thyme, shake dry, chop leaves, add to sauce and season with salt and pepper.

4. 4.

   Slice mozzarella into thin rounds. Lightly oil a baking dish.

5. 5.

   Spread a little sauce on the base of the dish and lay three lasagna sheets side by side. Sprinkle half of the bell pepper strips and onion slices, then half of the zucchini slices and about one‑third of the tomato halves. Pour more sauce over and top with some mozzarella slices. Season with salt and pepper and add another layer of noodles. Repeat with remaining bell pepper, onion and zucchini and a further third of tomatoes. Drizzle sauce again and cover with cheese. Lightly season and finish with a last noodle layer. Spread remaining sauce on top and add the rest of the mozzarella slices. Place remaining tomato halves, season, then bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 30 minutes until golden brown.