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🍝 Vegetable Lasagna with Zucchini and Bell Peppers

750 kcal · 30 min · 4 servings

Ingredients

• 2 large zucchini
• 4 bell peppers (red and yellow)
• 1 onion
• 2 fresh garlic cloves
• 6 tomatoes
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 tbsp freshly chopped basil
• salt
• pepper (from the mill)
• olive oil (for the dish)
• 12 lasagna sheets
• 350 g grated mozzarella

Instructions

1. 1. Wash the zucchini and slice it into thin rounds.
2. 2. Remove the seeds from the bell peppers and cut them into thin strips.
3. 3. Peel the onion and cut it into fine strips.
4. 4. Peel the garlic and chop it finely.
5. 5. Wash the tomatoes, remove the stem ends, and dice them.
6. 6. Heat the oil in a large pan.
7. 7. Sauté the onions and garlic in it until translucent.
8. 8. Add the zucchini and bell pepper strips and fry them briefly.
9. 9. Stir the tomato paste into the vegetables.
10. 10. Add the diced tomatoes.
11. 11. Let the sauce simmer lightly for about 10 minutes until slightly thickened.
12. 12. Remove the pan from the heat.
13. 13. Chop the fresh basil and stir it into the sauce.
14. 14. Season the sauce with salt and pepper to taste.
15. 15. Preheat the oven to 180 degrees Celsius (top and bottom heat).
16. 16. Brush a baking dish with some oil.
17. 17. Line the bottom of the dish with a layer of lasagna sheets.
18. 18. Spread a portion of the vegetable sauce over the pasta.
19. 19. Sprinkle some grated cheese over it.
20. 20. Add another layer of pasta sheets.
21. 21. Repeat the layering with sauce and cheese until all ingredients are used up.
22. 22. Finish with a layer of pasta and cover it with the remaining cheese.
23. 23. Bake the lasagna for about 35 minutes in the oven until golden brown.

Nutrition per serving

• kcal: 750
• Protein: 33 g · Fett/Fat: 33 g · Carbs: 79 g