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🍝 Vegetable Lasagna with Zucchini, Peppers, and Tomatoes

418 kcal · 30 min · 4 servings

Ingredients

• 12 whole wheat lasagna sheets
• salt
• 1.5 tbsp olive oil
• 2 zucchini
• 2 red bell peppers
• 2 red onions
• 6 red tomatoes
• 4 yellow tomatoes
• 12 sprigs thyme
• 3 balls mozzarella
• 75 g cheese (Montello)
• pepper
• 150 ml vegetable broth

Instructions

1. 1. Bring plenty of water to a boil and add salt.
2. 2. Cook the lasagna sheets in it for about 5 minutes.
3. 3. The pasta should remain very al dente (firm to the bite).
4. 4. Drain the sheets.
5. 5. Drizzle them with one tablespoon of olive oil.
6. 6. Wash the zucchini and slice it.
7. 7. Remove the seeds from the peppers and cut them into pieces.
8. 8. Peel the onions and cut them into thin wedges.
9. 9. Wash the tomatoes.
10. 10. Cut out the hard stem area at the top.
11. 11. Slice the tomatoes into thick rounds.
12. 12. Wash the thyme.
13. 13. Shake the herbs dry.
14. 14. Let the mozzarella drain.
15. 15. Slice the mozzarella.
16. 16. Grate the remaining cheese finely.
17. 17. Brush a baking dish with the remaining olive oil.
18. 18. Line the bottom with four lasagna sheets.
19. 19. Distribute one-third of the tomato slices on top.
20. 20. Add half of the prepared vegetables.
21. 21. Top the layer with one-third of the mozzarella.
22. 22. Sprinkle some grated cheese over it.
23. 23. Lightly salt and pepper the layer.
24. 24. Sprinkle some thyme sprigs on top.
25. 25. Pour in some vegetable broth.
26. 26. Repeat this process once.
27. 27. Place the final layer of pasta on top.
28. 28. Top it with the remaining mozzarella.
29. 29. Distribute the remaining tomato slices on top.
30. 30. Salt and pepper the top layer.
31. 31. Sprinkle the remaining grated cheese over it.
32. 32. Pour in a little more broth.
33. 33. Preheat the oven to 200 degrees Celsius.
34. 34. Use fan force if you set it to 180 degrees Celsius.
35. 35. Bake the lasagna for about 25 minutes.
36. 36. Sprinkle fresh thyme over the finished lasagna.
37. 37. Serve the dish hot.

Nutrition per serving

• kcal: 418
• Protein: 23 g · Fett/Fat: 21 g · Carbs: 34 g