Vegetarian Lasagna with Cherry Tomatoes

Ingredients

• 2 Zucchini
• Salt
• 2 red bell peppers
• 1 onion
• 500 g cherry tomatoes (with stems)
• 1 tbsp Olive Oil
• Pepper
• 2 tbsp yogurt butter
• 2 tbsp flour
• 400 ml milk (1.5% fat)
• 2 sprigs thyme
• 125 g mozzarella (9% fat)
• 9 lasagna sheets

Instructions

1. 1.

   Clean, wash zucchini and slice thinly, salt and let soak in water for about 10 minutes, then pat dry.

2. 2.

   While that steams, clean, wash bell peppers, halve, deseed and dice them.

3. 3.

   Peel the onion, halve it and cut into strips.

4. 4.

   Wash tomatoes, leave one third with stems, pick the rest off the stem.

5. 5.

   Heat 1 tbsp oil in a pan and sauté onion strips. Add zucchini and pepper and sauté briefly. Season with salt and pepper and remove from heat.

6. 6.

   Melt butter in a pot, whisk in flour, then pour in milk while stirring. Simmer for about 5 minutes until thickened. Wash thyme, shake dry, pluck leaves and add to sauce. Season with salt and pepper and remove from heat.

7. 7.

   Drain mozzarella and slice thinly.

8. 8.

   Brush a baking dish with remaining oil.

9. 9.

   Spread some sauce on the bottom of the dish and lay three sheets of lasagna side by side. Spread half of the vegetables over them and top with about one third of the tomatoes. Drizzle more sauce and add a few slices of mozzarella. Season, pepper and add another layer of noodles. Repeat with the remaining vegetable mixture and another third of the tomatoes. Drizzle sauce again and top with cheese. Lightly season, pepper and finish with a last layer of noodles. Place tomato stems on top, salt and pepper. Bake in a preheated oven at 200 °C (180 °C fan) for about 30 minutes until golden brown.