Vegetarian lasagna with vegetables


3 zucchini medium size

3 medium sized carrots

1 red onion

1 can of tomatoes (400 g)

100 ml tomato juice

500 ml cooking cream, neutral

9 sheets of lasagna (165 g)

500 g of cheese

10 g butter


black pepper


garlic powder


Put butter and chopped onion in a deep-frying pan. Once the onions are caramelized, add the carrots chopped into thin circles or cubes. After three minutes, add the zucchini cut into cubes about 1 centimeter in size and then the mushrooms chopped into thin strips. Season with black pepper, salt, basil and garlic powder and fry for about 3-4 minutes.

Squash the tomatoes by hand and cut them into small pieces. In a pan with the vegetables pour the tomato juice and add the crushed tomatoes. Cook until the sauce thickens.

Preheat oven to 180 ° C.

In a baking pan (20x30cm), place a little of the red vegetable sauce on the bottom. Arrange three sheets of lasagna and coat with white cooking cream. Pour half of the red sauce with the vegetables and sprinkle with cheese. Repeat it again. Coat the last layer of lasagna with white sauce and cover with cheese.

Bake for 40 minutes. Bake for the last 10 minutes with the fan turned on.