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lasagna filled w/ vegetables

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A crispy piece of lasagna: it’s comfort food from the best!

If you like your lasagna less crispy just take it our of the oven some minutes earlier … The mozzarella will be really chewy, however, all is fine under the mozzarella i. e. inside the lasagna!

Although we need quite a lot of ingredients it’s a surprisingly easy & fast pasta dish.

Let’s start w/ the vegetables …

1st step: preheat the oven to 190° C fan.

What do we need?

  • red peppers
  • mushrooms
  • shallots
  • courgette
  • eggplant
  • garlic.

We cut everything in slices, except of the red peppers which are halved.

Where is the garlic?
Unfortunately it looked nice & fresh when I bought it, but the cloves turned out to be brown & mellow inside – so they ended up in the bin. Garlic is nice for the overall flavour – it’s also delicious w/o garlic (I tested both versions!).

Toss the sliced vegetables w/ olive oil & salt & pepper & arrange everything on a baking tray lined w/ baking parchment.

After an oven session of about 30 min all is fine. Just peel the roasted red peppers & put everything aside.

Make sure the oven is still heated …

What to use now?

  • lasagna sheets
  • roasted vegetables
  • mozzarella
  • tomato pulp & tomato purée w/ dried herbs (oregano, thyme, basil)
  • Parmesan.

We slice the mozzarella & we grate the Parmesan.

We mix the tomato sauce & add the grated Parmesan.

Now it’s time to assemble the lasagna …

  • start w/ tomato sauce on the bottom …
  • add lasagna sheets
  • add vegetables
  • add tomato sauce

For the next layer:

  • add lasagna sheets
  • add vegetables
  • add tomato sauce.

We finish the lasagna:

  • add lasagna sheets
  • add rest of tomato sauce
  • add mozzarella.

After about 20-25 min the lasagna is fine while the mozzarella is still chewy …

Add another 5-10 min: you’ll get a crispy lasagna.


lasagna filled w/ vegetables
Prep Time45 minutes
Cook Time30 minutes
Servings: 4
  • 6 lasagna sheets (no precooking required)
for the sauce:
  • 500 g Italian tomato pulp
  • 2 cans Italian tomato purée (2 x 70 g)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2-3 cloves of garlic – optional
  • 100 g freshly grated Parmesan
  • a pinch of sugar
  • salt & pepper to taste
for the filling:
  • 2 red peppers
  • 1 eggplant
  • 3 shallots
  • 1 courgette
  • 5-6 mushrooms (about 100 g)
  • some olive oil
  • salt & pepper
on top:
  • 250 g buffalo mozzarella
  • 1 casserole (about 22 x 22 cm inside)
how to:
  • Preheat the oven to 190° C fan.
  • Clean & trim the vegetables; cut them in slices (except the red peppers: cut them in halves!).
  • Add some olive oil as well as salt & pepper & mix well w/ your hands.
  • Line a baking tray w/ baking parchment.
  • Arrange the vegetables on the baking tray & let them roast for about 30 min.
  • Peel the red peppers; then put all the roasted vegetables aside.
  • Grate the Parmesan.
  • Mix everything for the tomato sauce; optional: press the garlic & fold in.
  • Cut the mozzarella into slices.
  • Rub some olive oil on the bottom of the casserole.
  • Add some tomato sauce & put 2 lasagna sheets on top.
  • Add vegetables.
  • Add tomato sauce.
  • Add 2 more lasagna sheets & repeat …
  • Finalize w/ 2 lasagna sheets & the rest of the tomato sauce.
  • Press all equally down.
  • Cover everything w/ mozzarella slices.
  • Bake in the preheated oven (190° C fan) for about 20-30 min.
  • If not 100% sure after 20-30 min just take a wooden stick & insert it in the lasagna – it should be totally soft … (it’s like the test when baking a cake!).
  • Serve at once or let it rest …
Prep Time: Includes the roasting of the vegetables.
Cook Time: It’s the cook time for the lasagna. If you prefer the mozzarella soft & chewy go for 20-25 min; if you prefer a more crispy mozzarella on top go for 30-40 min.
Tomato pulp: You may also use any homemade tomato pulp/sauce.
Parmesan: You may substitute grated Pecorino for Parmesan (or any mix of both).
Casserole: The casserole is just big enough for 2 lasagne sheets.
When serving at once there will be some liquid on the bottom of the casserole – just dip it w/ bread … If you let it rest the liquid will get soaked up by the lasagna.
You may store the lasagna in the fridge for up to 2 days; reheat in oven when you like it crispy (the microwave will soften the lasagna …).