Vegetarian Lasagna with Rapunzel Tomato Salad

Ingredients

• 12 sheets of lasagna noodles
• Salt
• 150 g zucchini
• 200 g yellow bell peppers
• 300 g orange bell peppers
• 1 eggplant
• 2 cloves garlic
• 1 tbsp fresh oregano
• 1 tbsp fresh rosemary
• 50 g Pine nuts
• 2 tbsp butter
• 2 tbsp flour
• 350 ml milk
• pepper (ground)
• nutmeg
• 600 g ricotta
• 2 Eggs
• 2 Tbsp grated Parmesan
• Salt
• pepper (ground)','olive oil','100 g sour cream','6 tbsp freshly grated Parmesan','200 g lamb's lettuce','200 g tomatoes','2 tbsp lemon juice','4 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to grill mode. Parboil lasagna noodles in boiling salted water until al dente, then rinse with cold water and drizzle with a few drops of oil before draining.

2. 2.

   Wash and trim zucchini, bell peppers, and eggplant. Slice zucchini and eggplant into thin rounds. Halve the bell peppers, place them cut-side up on parchment paper, and roast under the preheated grill until the skins blister and begin to blacken. Remove the halves, cover with a damp kitchen towel, let rest briefly, then peel off the skin. Cut the flesh into strips.

3. 3.

   Reduce oven temperature to 180°C (350°F) for baking. Peel and finely chop garlic cloves. Wash and finely chop fresh herbs. Toast pine nuts in a dry pan until golden brown, then add them to the vegetables. In a saucepan, melt butter, sprinkle flour, lightly sauté, then whisk in milk. Stir vigorously with a whisk to prevent lumps. Simmer for about 5 minutes until thickened, seasoning with salt, pepper, and nutmeg. Remove from heat and let cool.

4. 4.

   Whisk ricotta with eggs, the cooled béchamel sauce, garlic, and herbs, seasoning with salt, pepper, and nutmeg. Lightly oil a baking dish (≈30x15 cm). Arrange the first layer of noodles side by side. Spread some ricotta mixture over them. Layer vegetable strips in a tiled pattern, sprinkle with 1 tbsp grated Parmesan, and season with salt and pepper. Add a second noodle layer. Continue layering remaining ingredients, finishing with noodles on top.

5. 5.

   Spread sour cream over the final noodle sheet and sprinkle with remaining Parmesan. Bake in the preheated oven for 35–40 minutes until golden brown. Wash lamb's lettuce thoroughly, dry, and set aside. Clean tomatoes, pat dry, remove seeds, and cut into wedges. Whisk lemon juice with olive oil, seasoning with salt and pepper. Plate lasagna alongside salad and dressing, garnishing with rosemary.

6. 6.

   Serve hot.