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🍝 Colorful Vegetable Lasagna

599 kcal · 30 min · 4 servings

Ingredients

• 3 bell peppers (red, yellow and green)
• 1 zucchini
• 0.5 eggplant
• 1 onion
• 3 garlic cloves
• 2 tomatoes
• 4 sprigs mixed fresh herbs (e.g. thyme, marjoram)
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 200 ml vegetable broth
• salt
• pepper
• 250 g whole wheat lasagna sheets
• 200 g blue cheese
• 50 g butter
• 50 g whole wheat breadcrumbs

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the seeds from the bell peppers.
3. 3. Cut the flesh of the peppers into small cubes.
4. 4. Clean the zucchini and the eggplant.
5. 5. Wash the zucchini and the eggplant.
6. 6. Cut the zucchini and the eggplant into small cubes.
7. 7. Peel the onion.
8. 8. Peel the garlic.
9. 9. Cut the onion into fine cubes.
10. 10. Finely chop the garlic.
11. 11. Pour boiling water over the tomatoes.
12. 12. Remove the skin from the tomatoes.
13. 13. Remove the seeds from the tomatoes.
14. 14. Cut the tomatoes into cubes.
15. 15. Wash the herbs.
16. 16. Shake the herbs dry.
17. 17. Finely chop the herbs.
18. 18. Heat oil in a pan.
19. 19. Sauté the onion and garlic in the hot oil until translucent.
20. 20. Add the rest of the vegetables to the onion and garlic.
21. 21. Sauté the vegetables for 2 minutes.
22. 22. Add the chopped herbs to the pan.
23. 23. Add the vinegar to the pan.
24. 24. Add the broth to the pan.
25. 25. Let the vegetables simmer for another 5 to 10 minutes.
26. 26. Season the filling with salt.
27. 27. Season the filling with pepper.
28. 28. Place a layer of lasagna sheets in an ovenproof dish.
29. 29. Add a layer of the vegetable filling on top of the lasagna sheets.
30. 30. Repeat the layering with lasagna sheets and vegetable filling.
31. 31. Finish the lasagna with a layer of vegetable filling.
32. 32. Crumble the cheese over the top layer of vegetables.
33. 33. Mix the butter with the breadcrumbs.
34. 34. Sprinkle the butter-breadcrumb mixture in flakes over the lasagna.
35. 35. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
36. 36. Bake the lasagna for 30 to 40 minutes in the preheated oven.
37. 37. Remove the lasagna from the oven when it is golden brown.

Nutrition per serving

• kcal: 599
• Protein: 25 g · Fett/Fat: 30 g · Carbs: 57 g