Vegetable lasagne with chopped sauce

Name: Vegetable lasagne with chopped sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 250 g mixed minced meat; 2 can(s) (425 ml each) chunky tomatoes; 2 TABLESPOONS dried Italian herbs; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 (450 g) Courgette; 4 (600 g) Tomatoes; 4 Lasagne plates, without precooking; 60 g Cheese rasp for gratinating (17 % fat absolute); 7-10 Tbsp Herbs; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 TABLESPOON Olive oil
250 g mixed minced meat
2 can(s) (425 ml each) chunky tomatoes
2 TABLESPOONS dried Italian herbs
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 (450 g) Courgette
4 (600 g) Tomatoes
4 Lasagne plates, without precooking
60 g Cheese rasp for gratinating (17 % fat absolute)
7-10 Tbsp Herbs
7-10 Tbsp Grease

Directions

1
Peel and finely chop the onion and garlic. Fry both in hot oil. Add the minced meat and fry until crumbly. Add the chopped tomatoes and herbs and simmer for 5 minutes. Season to taste with salt and pepper.
2
Wash, clean and slice the zucchini lengthwise. Wash tomatoes and also cut them into slices. Grease a square form (22x22 cm). Put 2 lasagne plates in it. Cover with half the sauce.
3
Layer half of the tomatoes and zucchini slices. Sprinkle the vegetable layers with a little salt. Add the rest of the lasagne sheets, chopped sauce, zucchini and tomato slices. Sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.
4
Divide into 4 portions and garnish with herbs as desired.