Fine vegetable lasagne

Name: Fine vegetable lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 400 g Aubergine; 7-10 Tbsp Salt; 1 medium onion; 1 Garlic clove; 200 g Carrots; 1 red, yellow and green peppers (approx. 200 g each); 350 g Tomatoes; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1-2 TEASPOONS dried oregano; 7-10 Tbsp Rose peppers; 7-10 Tbsp Pepper; 350 g young spinach; 350 ml Vegetable broth (instant); 2 TABLESPOONS sauce thickener; 125 g Light cream; 8 Lasagne sheets; 100 g cherry tomatoes; 100 g light grated cheese for gratinating (17 % fat); 7-10 Tbsp fresh oregano; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

400 g Aubergine
7-10 Tbsp Salt
1 medium onion
1 Garlic clove
200 g Carrots
1 red, yellow and green peppers (approx. 200 g each)
350 g Tomatoes
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1-2 TEASPOONS dried oregano
7-10 Tbsp Rose peppers
7-10 Tbsp Pepper
350 g young spinach
350 ml Vegetable broth (instant)
2 TABLESPOONS sauce thickener
125 g Light cream
8 Lasagne sheets
100 g cherry tomatoes
100 g light grated cheese for gratinating (17 % fat)
7-10 Tbsp fresh oregano
baking paper

Directions

1
Wash the aubergine and cut into longish slices. Sprinkle with some salt and let it stand for about 10 minutes. In the meantime peel onion and garlic. Peel and wash the carrots. Clean and wash the peppers. Wash, quarter and seed the tomatoes.
2
Finely dice onion, garlic, carrots, tomatoes and paprika. Dab aubergine dry and place the slices next to each other on a baking tray lined with baking paper. Lightly brush with 1 tablespoon of oil. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 7-10 minutes. In the meantime, heat 1 tablespoon of oil in a pan and fry the diced vegetables in it. Add tomato paste, oregano, salt, paprika powder and pepper while stirring and fry for approx. 5 minutes. Wash the spinach and let it briefly collapse in boiling salted water. Drain and let it evaporate. Bring the stock to the boil, stir in the sauce thickener and simmer for about 2 minutes. Remove from heat, stir in crème légère. Season with salt and pepper.
3
Wash the spinach and let it briefly collapse in boiling salted water. Drain and let it evaporate. Bring the stock to the boil, stir in the sauce thickener and simmer for about 2 minutes. Remove from heat, stir in crème légère. Season with salt and pepper. Layer sauce, diced vegetables, lasagne sheets, spinach and eggplant slices in an ovenproof casserole dish. Wash the cherry tomatoes, cut them into slices and place them on top. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Cover after 30 minutes if necessary. Take out and serve garnished with fresh oregano
4
Layer sauce, diced vegetables, lasagne sheets, spinach and eggplant slices in an ovenproof casserole dish. Wash the cherry tomatoes, cut them into slices and place them on top. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Cover after 30 minutes if necessary. Take out and serve garnished with fresh oregano