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🍝 Vegetarian Lasagna with Cherry Tomatoes

300 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini
• salt
• 2 red bell peppers
• 1 onion
• 500 g cherry tomatoes (on the vine)
• 1 tbsp olive oil
• pepper
• 2 tbsp yogurt butter
• 2 tbsp flour
• 400 ml milk (1.5% fat)
• 2 sprigs thyme
• 125 g mozzarella (9% fat)
• 9 lasagna sheets

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Slice the zucchini into thin rounds.
3. 3. Lightly salt the zucchini slices.
4. 4. Let the zucchini sit for about 10 minutes to draw out moisture.
5. 5. Pat the zucchini slices dry with a kitchen towel.
6. 6. Wash the bell peppers thoroughly.
7. 7. Remove the stem and the inside of the peppers.
8. 8. Cut the peppers into small cubes.
9. 9. Peel the onion.
10. 10. Slice the onion into thin strips.
11. 11. Wash the tomatoes.
12. 12. Leave about one-third of the tomatoes on the vine.
13. 13. Remove the stems from the remaining tomatoes.
14. 14. Heat one tablespoon of oil in a pan.
15. 15. Sauté the onion strips in the hot oil.
16. 16. Add the zucchini and pepper cubes to the pan.
17. 17. Fry the vegetables briefly.
18. 18. Season the vegetables with salt and pepper.
19. 19. Remove the pan from the heat.
20. 20. Melt the butter in a pot.
21. 21. Stir the flour into the melted butter.
22. 22. Deglaze the mixture with the milk.
23. 23. Simmer the sauce for about 5 minutes, stirring constantly.
24. 24. Wash the thyme and shake it dry.
25. 25. Strip the thyme leaves from the stems.
26. 26. Add the thyme leaves to the sauce.
27. 27. Season the sauce with salt and pepper.
28. 28. Remove the pot with the sauce from the heat.
29. 29. Drain the mozzarella.
30. 30. Slice the mozzarella into thin rounds.
31. 31. Brush the baking dish with the remaining oil.
32. 32. Spread some sauce on the bottom of the dish.
33. 33. Place three lasagna sheets side by side on the sauce.
34. 34. Spread half of the vegetables over the pasta.
35. 35. Top the vegetables with about one-third of the tomatoes.
36. 36. Drizzle some sauce over the tomatoes.
37. 37. Place a few slices of mozzarella on top.
38. 38. Season this layer with salt and pepper.
39. 39. Place another layer of pasta sheets on top.
40. 40. Spread the remaining vegetable mixture.
41. 41. Top the vegetables with another third of the tomatoes.
42. 42. Drizzle more sauce over it.
43. 43. Add some cheese on top.
44. 44. Season lightly with salt and pepper.
45. 45. Place the final layer of pasta sheets on top.
46. 46. Place the tomatoes with the vine on top of the lasagna.
47. 47. Season the top layer with salt and pepper.
48. 48. Preheat the oven to 200 degrees Celsius (convection).
49. 49. Bake the lasagna in the preheated oven.

Nutrition per serving

• kcal: 300
• Protein: 14 g · Fett/Fat: 11 g · Carbs: 35 g