Vegetarian Macaroni Vegetable Casserole

Ingredients

• 1 clove garlic
• 1 kg fresh tomatoes (or canned tomatoes)
• 400 g Carrots
• 2 onions
• 300 g zucchini
• 400 g Mushrooms
• 1 tbsp Olive Oil
• 1 tsp tomato paste
• 1 pinch turmeric powder
• 2 tsp Italian herbs (e.g., oregano, basil)
• 300 ml Vegetable broth
• 0.5 lemon (juice)
• Salt
• Pepper
• 500 g cooked macaroni
• 100 ml oat cream
• 150 g shredded mozzarella

Instructions

1. 1.

   Peel and finely chop the garlic clove. Wash the tomatoes, remove the stem, and cut into small pieces.

2. 2.

   Peel and dice the carrots and onions. Wash the zucchini, trim the ends, halve it, and slice into about 3 cm thick rounds. Clean the mushrooms and slice them.

3. 3.

   Heat a pan with olive oil. Briefly sauté the onions and garlic until translucent. Add tomato paste, carrots, turmeric, and herbs; cook for 1–2 minutes. Add tomatoes and vegetable broth, then simmer gently for about 10 minutes.

4. 4.

   Just before finishing, add zucchini and mushrooms. Finally season the sauce with lemon juice, salt, and pepper.

5. 5.

   Spoon the tomato sauce into a baking dish. Add the cooked macaroni and cover with the remaining vegetable sauce. Pour oat cream and sprinkle mozzarella over the casserole. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes.