Eva's Vegetable Lasagne

Summary

Ingredients

• 200 g mushrooms, brown
• 2 large zucchini
• 3 large carrot (s)
• 1 red pepper (s)
• 1 can corn
• 1 broccoli
• 2 pt. Tomato (s), happened
• tomato paste
• 5 hot peppers, mild
• 5 clove (s) garlic
• Lasagne plate (s)
• some salt and pepper
• 1 pinch (s) sugar
• some paprika powder
• some oregano, chopped
• some thyme, chopped
• some rosemary, chopped
• 1 cup crème fraîche
• 100 g cashew nuts, (or chopped almonds)
• 200 g cheese, rated (e.. Edam)
• some oil, for frying
• possibly feta cheese, diced

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Instructions

1. Cut the zucchini, mushrooms and peppers into thin slices or cubes and fry them. Cut the carrots into slices and cover with water in a saucepan and boil a little sugar until the water has evaporated. Cut the broccoli into thin slices or small pieces and sauté. Lightly fry all the vegetables in a pan with a little oil and salt. Add the drained corn.
2. For the sauce:
3. Bring the tomatoes with a little tomato paste (I take about half a tube, depending on how tomato it should taste), the chopped peppers, chopped garlic cloves, a little oil and the spices to the boil. Add the créme fraiche, simmer and season again.
4. In a baking dish, first cover the base with sauce and lay out the lasagne sheets. Cover with vegetables and pour some sauce over them. Keep shifting until everything is used up. On the last layer of vegetables and sauce are cashew nuts and the grated cheese.
5. Bake in the convection oven at 180 ° C for about 25 minutes. Be careful not to get the cheese too crispy.
6. It is also delicious if you distribute diced feta between the vegetables while layering, which makes it even more caloric.