Vegetarian Lasagna with Peppers and Zucchini
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 bell pepper (s), pitted and diced
- 1 zucchini, diced
- 1 onion (s), diced
- 1 clove garlic, diced
- 2 packs tomato (s), strained, 500 g each
- 9 lasagne plate (s)
- 100 g cheese, rated, sort to taste
- salt and pepper
- Paprika powder
- Chilli powder
- basil
- Herbs, Italian
- 100 ml sweet cream, to taste
Print Recipe
Pin Recipe Instructions
- Wash and chop the vegetables. Briefly fry the peppers and zucchini in a little oil, after 2-3 minutes add the onions and garlic. If the vegetables are slightly browned, add the tomatoes and turn the stove down to medium temperature, otherwise they will splash too much. If you want a cream sauce, add it now. Season the sauce with salt, pepper, paprika, chilli and basil, or with Italian herbs if you like. Bring the sauce to the boil briefly while seasoning.
- Layer the sauce and pasta plates alternately. Start and finish with sauce, otherwise the pasta plates won`t be cooked through. How many layers there are depends on the size of the baking dish. Finally, distribute the grated cheese evenly on the lasagne and bake at 180 degrees for about 30 minutes.
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