Vegetable lasagne

Lasagne is a universally popular and delicious dish. But lasagne can also be very healthy. Have you ever tried to make this dish with as many vegetables as possible? No? Then now is your chance to make a delicious and healthy lasagne with our recipe!

Ingredients

180 gr carrots
7 courgettes
1 aubergine
1 red pepper
1 yellow pepper
1 green pepper
10 tomato
750 ml semi-skimmed milk
125 gr mozzarella
250 gr grated cheese
pepper & salt
olive oil

Preparation

• Preheat your oven to 160°C.
• Wash all the vegetables and cut them into small pieces (do only use 1 courgette: you can use the other courgette as an alternative for the classic lasagne sheets).
• Let the chopped vegetables stew in olive oil until tender.
• Season with pepper & salt.
• Bring the milk to the boil while stirring.
• Add the grated cheese and season with pepper & salt (if necessary, you can add a little thickener just before adding the cheese).
• Cut the courgette lengthways into the thinnest slices possible (the thinner the slices, the quicker they will be nice and soft).
• Take your ovenproof dish.
• Fill the bottom with some cheese sauce.
• Now cover with the courgette slices.
• Cover this with a thick layer of vegetables.
• Then another layer of courgette slices.
• Alternate between the layers until you are ready…
• On the top layer (preferably cheese sauce), you can spread the mozzarella, cut into small pieces.
• Cover the oven dish with silver paper and place in the oven for about 30 minutes.
• Then remove the foil and place in the oven for a further 30-45 minutes at around 160°C (check regularly that everything is cooked and does not burn).