Zucchini Lasagna Without Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g mushrooms
- 250 g tomato (s)
- 250 g zucchini
- 1 small onion (s)
- 2 tablespoons oil
- 1 tablespoon flour
- 0.5 teaspoon ½ vegetable stock powder
- 0.5 teaspoon ½ oregano
- a bit salt
- 100 g cream
- Lasagne plate (s) (without precooking)
- 200 g Gouda cheese, rated
Print Recipe
Pin Recipe Instructions
- Coarsely grate the zucchini. Skin and dice tomatoes. Cut the mushrooms into small pieces. Dice the onion and sweat briefly in the oil. Dust the flour over it and let it take color briefly. Then mix in the zucchini, mushrooms and tomatoes, season with the spices and let simmer for 4 - 5 minutes. Stir in the cream.
- Grease a baking dish lightly with oil. Add a little sauce as the bottom layer, then alternately fill in the lasagne, cheese and sauce. The top layer should be sauce. Sprinkle them with plenty of cheese.
- Bake at 200 ° C top / bottom heat in a preheated oven for about 35 minutes.
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