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lasagna filled w/ vegetables
A lasagna w/ roasted vegetables & lots of Mediterranean herbs in a smooth tomato sauce covered by mozzarella cheese.
Prep Time45 minutes
Cook Time30 minutes
ingredients:
  • 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:
  • 2 x 125 g buffalo mozzarella
equipment:
  • 1 casserole about 22 x 22 cm inside
how to:
  • Preheat the oven to 190° C w/ 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 equally down.
  • Cover everything w/ mozzarella slices.
  • Bake in the preheated oven (190° C w/ 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...
Notes
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...).