Vegetable lasagna

Name: Vegetable lasagna
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 1 zucchini; 1 eggplant; 4 el traditional olive oil; 1 leeks; 690 ml sugo tradizionale tomato sauce in pot; 250 g fresh lasagne sheets; 200 g ground old cheese 48

Italian dish with courgette, eggplant, leek, tomato sauce, lasagne sheets and cheese.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Cut the zucchini and aubergine into slices.
Heat the oil in a large frying pan and fry the zucchini and aubergine in 2 parts 3 min.
Wash and cut the leek in rings.
Fry the leek for 1 min.
Cover the bottom of the oven dish with a layer of pasta sauce and then 1/3 of the lasagne sheets.
Divide half of the zucchini, aubergine and leeks over.
Pour some sauce over, sprinkle 1/3 of the cheese and cover with 1/3 of the lasagne sheets.
Divide the rest of the vegetables and some cheese over, cover with the rest of the lasagne sheets.
Pour over the rest of the sauce and sprinkle with the rest of the cheese.
Bake the lasagne in the middle of the oven in about 35 minutes until golden brown and done.