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🍽️ Vegetable Lasagna with Mozzarella

641 kcal · 30 min · 4 servings

Ingredients

• 2 Zucchini
• 1 Carrot
• 1 small Eggplant
• 2 Onions
• 4 Garlic cloves
• 4 Tomatoes
• 4 tbsp Olive oil
• Salt
• Pepper
• 1 pinch ground Cumin
• 1 pinch crumbled Oregano
• 100 g Heavy cream
• 400 g Pureed tomatoes
• 250 g Mozzarella (2 balls of 125 g each)
• 200 g Whole wheat lasagna sheets (approx. 12 sheets)
• 1 handful fresh Basil (for garnish)

Instructions

1. 1. Wash and trim the zucchini. Peel the carrot. Grate the zucchini and carrot using a kitchen grater.
2. 2. Wash and trim the eggplant. Dice the eggplant into small cubes.
3. 3. Peel the onions and garlic. Finely chop them.
4. 4. Wash the tomatoes. Cut them into cubes.
5. 5. Heat the olive oil in a pot over medium heat.
6. 6. Add the chopped garlic and onions to the pot. Sauté them until translucent.
7. 7. Add the grated zucchini and carrot. Sauté the vegetables while stirring.
8. 8. Add the tomato cubes and eggplant cubes to the pot.
9. 9. Season the mixture with salt, pepper, cumin, and oregano.
10. 10. Simmer the vegetables over low heat for 6 to 8 minutes.
11. 11. Pour the cream into the pot. Continue cooking the mixture for 2 to 3 minutes.
12. 12. Season the puréed tomatoes with salt and pepper.
13. 13. Slice the mozzarella cheese.
14. 14. Place half of the lasagna sheets into a baking dish.
15. 15. Spread the cooked vegetables evenly over the lasagna sheets.
16. 16. Place the remaining lasagna sheets on top of the vegetables.
17. 17. Pour the seasoned puréed tomatoes over the lasagna.
18. 18. Distribute the mozzarella slices evenly over the lasagna.
19. 19. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3).
20. 20. Bake the lasagna for 30 to 35 minutes in the preheated oven.
21. 21. Garnish the finished lasagna with fresh basil.

Nutrition per serving

• kcal: 641
• Protein: 28 g · Fett/Fat: 33 g · Carbs: 57 g