← All recipes

🍝 Colorful Lasagna

332 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 zucchini
• 30 g pine nuts (2 tbsp)
• 30 g basil (1 handful)
• 200 g cream cheese (3 % fat)
• 50 g sour cream
• salt
• pepper
• 1 tbsp butter
• 2 tbsp flour
• 400 ml milk (1,5 % fat)
• nutmeg
• 8 lasagna sheets

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers into quarters.
3. 3. Remove the seeds and the white pith.
4. 4. Line a baking tray with baking paper.
5. 5. Place the pepper pieces skin-side up on the tray.
6. 6. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
7. 7. Slide the tray onto the top rack.
8. 8. Roast the peppers for about 10 minutes.
9. 9. Remove the tray from the oven.
10. 10. Cover the peppers with a damp kitchen towel.
11. 11. Let the peppers cool down.
12. 12. Peel the browned skin off the pepper pieces.
13. 13. Wash the zucchini.
14. 14. Trim the ends of the zucchini.
15. 15. Slice the zucchini into thin rounds.
16. 16. Heat a pan without any fat.
17. 17. Toast the pine nuts in the pan.
18. 18. Remove the pine nuts from the pan as soon as they are golden brown.
19. 19. Wash the basil.
20. 20. Shake the basil dry.
21. 21. Pluck the basil leaves from the stems.
22. 22. Slice most of the leaves into fine strips.
23. 23. Save some whole leaves for decoration.
24. 24. Mix the sliced basil strips with the pine nuts.
25. 25. Add the cream cheese to the mixture.
26. 26. Add the sour cream.
27. 27. Season the cream with salt and pepper.
28. 28. Melt the butter in a pot.
29. 29. Stir the flour into the melting butter.
30. 30. Let the mixture foam briefly.
31. 31. Stir in the milk while stirring continuously.
32. 32. Bring the sauce to a boil.
33. 33. Grate some fresh nutmeg over the sauce.
34. 34. Season the sauce with salt.
35. 35. Spoon a ladle of the white sauce onto the bottom of a baking dish.
36. 36. Place a layer of pasta sheets on the sauce.
37. 37. Spread a layer of the cream cheese mixture on the pasta.
38. 38. Distribute the prepared vegetables (peppers and zucchini) on top.
39. 39. Repeat the layers until all ingredients are used up.
40. 40. Finish the lasagna with a layer of cream cheese mixture on the top pasta sheets.
41. 41. Place the baking dish in the preheated oven (200 degrees / fan 180 degrees / gas mark 3).
42. 42. Bake the lasagna for about 40 minutes.
43. 43. Remove the lasagna when it is golden brown.
44. 44. Garnish the finished lasagna with the reserved basil leaves.
45. 45. Serve the lasagna hot.

Nutrition per serving

• kcal: 332
• Protein: 15 g · Fett/Fat: 10 g · Carbs: 45 g