Summary

Ingredients

• 2 zucchini
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 250 g mushrooms, fresh
• 1 leek
• 1 kohlrabi
• 3 tomato (s)
• 1 processed cheese corner
• 12 lasagne plate (s)
• 100 g cheese (e.. Emmentaler), rated
• 1 cup cream
• salt and pepper
• Cayenne pepper
• Chili powder
• Broth, granulated
• Fat for the shape
• possibly water
• some olive oil

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Instructions

1. Wash the vegetables and cut into thin slices or strips, fry in olive oil. Add the cream and the processed cheese, possibly a little more water and granulated broth, season very spicy and let it boil down.
2. As soon as the mixture is thick, season again if necessary (should be slightly spicy, as the lasagne plates neutralize the seasoning again), then first put some vegetable sauce in a greased casserole dish, put a layer of lasagne plates on top, then some vegetable sauce and so on.
3. The last layer consists of the sauce, then put the grated cheese on top. Please make sure that the lasagne plates are well covered with the sauce. Bake in a preheated oven at 200 ° C for about 35 minutes.