Simple Vegetable Lasagna

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 onions)
  • 2 cloves garlic)
  • olive oil
  • 1 packet tomato (s), chunky, unseasoned
  • salt
  • pepper
  • sugar
  • basil
  • 1 bell pepper (s)
  • 1 zucchini
  • 1 eggplant (s)
  • 200 g lasane plate (s)
  • 1 packet bechamel sauce
  • Cheese, for gratin
Simple Vegetable Lasagna
Simple Vegetable Lasagna

Instructions

  1. Tomato sauce:
  2. Peel and finely dice the onions and garlic. Heat some olive oil in a saucepan and fry one of the two onions and one of the garlic cloves in it until translucent. Add the tomatoes and reduce to a thick sauce over high heat for about 15-20 minutes. Stir occasionally. Season to taste with salt, sugar and a little basil.
  3. Vegetable filling:
  4. Clean, wash and cut the vegetables into medium-sized cubes. Heat some olive oil in a high pan and fry the second onion and garlic clove in it until translucent. Then add the vegetables and sauté, preferably add a little water and put the lid on the pan, this will shorten the cooking time. When the vegetables are firm to the bite, season with salt, pepper and basil.
  5. In a lasagna or casserole dish, first coat the base with a little bechamel sauce. Then pour in a layer of lasagne plates, vegetables, tomato sauce, etc. Ideally, three layers of lasagne plates. Finish with vegetables and sauce. In between, you can always add a little bechamel sauce. Top with cheese at the end and pour the rest of the bechamel sauce over it.

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