Summary

Ingredients

• 150 g zucchini
• 150 g red pepper (s)
• 150 g bell pepper (s), yellow
• 150 g onion (s) (veetable onions)
• 1 clove garlic
• 3 tablespoon olive oil
• 400 ml tomato puree (Passato die Promodoro)
• 100 ml vegetable stock
• 2 tablespoon basil, fresh, chopped
• salt
• pepper
• 200 g mascarpone
• 50 ml milk
• 1 egg (s)
• nutmeg
• 200 g lasane plate (s) (do not pre-cook)
• 150 g cheese (Fontina), rated
• 4 tablespoon parmesan, freshly grated

Print Recipe Pin Recipe

Instructions

1. Clean and wash the vegetables and cut into approx. 1 cm cubes. Peel and finely chop garlic clove. Preheat the oven to 200 degrees. Heat 2 tablespoons of olive oil in a saucepan, stir-fry the vegetables and garlic for 3 to 4 minutes. Add the Passato di Promodoro and vegetable stock, mix in the basil, season with salt and pepper, simmer for 5 to 6 minutes over medium heat.
2. Mix the mascarpone, milk and egg, season with salt, pepper and nutmeg. Brush a lasagne dish with the rest of the oil and line it with a layer of lasagne sheets. Layer the tomato and vegetable sauce, mascarpone mixture, 100 g of the grated cheese and the lasagne sheets one after the other. Brush the last layer of pasta with a little mascarpone mixture, sprinkle with 50 g of cheese and the parmesan.
3. Cook the lasagne in the preheated oven on the middle rack for 45 to 50 minutes, cover with aluminum foil. Remove the aluminum foil for the last 3 to 5 minutes.