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🍝 Vegetable Lasagne with Tomatoes, Peppers, and Zucchini

359 kcal · 30 min · 4 servings

Ingredients

• 2 Zucchini
• Salt
• 2 red bell peppers
• 1 onion
• 500 g cherry tomatoes (yellow and red)
• 30 g butter (2 tbsp)
• 2 tbsp spelt whole wheat flour
• 400 ml milk (1.5% fat)
• 2 sprigs thyme
• pepper
• 250 g mozzarella
• 1 tsp olive oil
• 9 whole wheat lasagna sheets

Instructions

1. 1. Wash the zucchini and slice it into thin rounds.
2. 2. Sprinkle the zucchini slices with salt and let them sit for ten minutes to draw out the water.
3. 3. Pat the zucchini dry with a kitchen towel.
4. 4. Wash the peppers, remove the seeds, and cut them into long strips.
5. 5. Peel the onion, halve it, and cut it into strips as well.
6. 6. Wash the tomatoes and cut them in half.
7. 7. Melt the butter in a hot pot.
8. 8. Stir in the flour and let it sweat briefly.
9. 9. Deglaze the mixture with milk and simmer for five minutes while stirring until the sauce is creamy.
10. 10. Wash the thyme, shake it dry, and chop the leaves.
11. 11. Stir the thyme into the sauce and season with salt and pepper.
12. 12. Slice the mozzarella into thin pieces.
13. 13. Brush a baking dish with some oil.
14. 14. Spread a layer of sauce on the bottom of the dish.
15. 15. Place three lasagne sheets side by side on the sauce.
16. 16. Sprinkle half of the pepper and onion strips over the pasta.
17. 17. Distribute half of the zucchini slices on top.
18. 18. Place about one-third of the tomato halves on top.
19. 19. Drizzle some more sauce over it.
20. 20. Cover the layer with a few slices of mozzarella.
21. 21. Season lightly with salt and pepper.
22. 22. Place another layer of lasagne sheets on top.
23. 23. Sprinkle with the remaining pepper and onion strips.
24. 24. Distribute the remaining zucchini on top.
25. 25. Place another third of the tomatoes on top.
26. 26. Drizzle with sauce again.
27. 27. Cover with cheese.
28. 28. Season lightly with salt and pepper.
29. 29. Place the final layer of lasagne sheets on top.
30. 30. Spread the remaining sauce evenly on top.

Nutrition per serving

• kcal: 359
• Protein: 18 g · Fett/Fat: 17 g · Carbs: 34 g