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🍝 Meat-free Zucchini Lasagna

286 kcal · 70 min · 4 servings

Ingredients

• 250 g zucchini
• 250 g tomato(es)
• 100 g mushrooms
• 1 small onion(s)
• 2 tbsp oil
• 1 tbsp flour
• 0.5 tsp vegetable broth powder
• 0.5 tsp oregano
• a little salt
• 100 g cream
• oil for the dish
• lasagna sheets (no pre-cooking)
• 200 g Gouda (grated)

Instructions

1. 1. Coarsely grate the zucchini. Peel the tomatoes and dice them into small cubes. Finely chop the mushrooms. Dice the onion.
2. 2. Sauté the onion cubes briefly in the oil. Sprinkle the flour over them and let them cook briefly until they take on a light color. Mix the zucchini, mushrooms, and tomatoes into the mixture. Season the mixture generously with the spices and let it simmer for 4 to 5 minutes. Stir the cream into the sauce.
3. 3. Lightly grease a baking dish with oil. Place some sauce on the bottom as the first layer. Now alternate with lasagna sheets, cheese, and sauce. The top layer should be sauce. Generously sprinkle this layer with cheese.
4. 4. Bake the lasagna in the oven preheated to 200 degrees Celsius with top and bottom heat for about 35 minutes on the middle rack.

Nutrition per serving

• kcal: 286
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 7 g