🍽️ Julie's delicious vegetable lasagna

Name: Julie's delicious vegetable lasagna
Total time: 85 min
Yield: 4 servings
Ingredients: 1 onion(s); 1 carrot(s); 1 large zucchini; 1 small eggplant(s); 1 stalk(s) celery (with leaves); some olive oil; salt and pepper, black; 200 g sour cream (or crème fraîche or sour cream); 250 g cheese, grated (e.g. Gouda or Emmental); 9 lasagna sheet(s); 2 garlic clove(s) (very finely chopped); 3 tbsp olive oil; 500 ml tomato, pureed (or chopped); 3 tbsp tomato paste; 1 handful herbs (fresh (basil, parsley, oregano)); salt and pepper, black

548 kcal · 85 min · 4 servings

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Ingredients

1 onion(s)
1 carrot(s)
1 large zucchini
1 small eggplant(s)
1 stalk(s) celery (with leaves)
some olive oil
salt and pepper, black
200 g sour cream (or crème fraîche or sour cream)
250 g cheese, grated (e.g. Gouda or Emmental)
9 lasagna sheet(s)
2 garlic clove(s) (very finely chopped)
3 tbsp olive oil
500 ml tomato, pureed (or chopped)
3 tbsp tomato paste
1 handful herbs (fresh (basil, parsley, oregano))
salt and pepper, black

Instructions

1. Peel the onion and chop it finely.
2. Wash the carrot, zucchini, eggplant, and celery.
3. Clean the vegetables and cut them into small cubes or strips.
4. Set aside the celery leaves for later.
5. Heat some oil in a pan.
6. Fry the prepared vegetables vigorously for about 5 minutes.
7. Season the vegetables with salt and pepper.
8. Turn off the heat.
9. Add crème fraîche and 150 g of grated cheese to the warm vegetables.
10. Let the cheese melt carefully.
11. Mix everything well together.
12. Taste the vegetable filling again with salt and pepper.
13. Heat some oil in a pot for the sauce.
14. Sweat the very finely chopped garlic in the hot oil.
15. Deglaze the pan with pureed tomatoes.
16. Bring the tomato mixture to a boil.
17. Stir in the tomato paste.
18. Let the sauce simmer for about 10 minutes over medium heat.
19. Finely chop the fresh herbs and the reserved celery leaves.
20. Stir the chopped herbs and celery leaves into the sauce.
21. Season the sauce finally with salt and pepper.
22. Remove the sauce from the heat.
23. Take a baking dish.
24. Layer the vegetable filling, lasagna sheets, and tomato sauce alternately in the dish.
25. Start the layering with the vegetable filling.
26. Finish the layering with the tomato sauce.
27. Sprinkle the lasagna with the remaining cheese.
28. Preheat the oven to 180 °C.
29. Bake the lasagna in the preheated convection oven for around 30 minutes.

Nutrition per serving

kcal: 548
Protein: 21 g · Fett/Fat: 43 g · Carbs: 19 g