Lasagna with Zucchini and Peppers
Ingredients
- Ingredients
- 2 large Zucchini
- 4 Bell pepper (red and yellow)
- 1 onion
- 2 fresh garlic cloves
- 6 Tomatoes
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 2 Tbsps freshly cut Basil
- salt
- freshly ground peppers
- olive oil (for the baking dish)
- 12 Lasagne noodle
- 350 grams grated Mozzarella
Preparation steps
Rinse and trim zucchini and cut into thin slices. Rinse bell peppers, cut in half, remove seeds and ribs and cut into narrow strips. Peel, halve and thinly slice the onion. Peel garlic and chop finely. Rinse tomatoes, remove stem and dice into cubes.
In a pan heat the oil and sweat onion with garlic until soft. Add zucchini and bell peppers and fry briefly. Stir in tomato paste, add tomatoes and simmer for about 10 minutes until slightly creamy. Remove from heat, add basil and season with salt and pepper.
Preheat oven to 180°C (approximately 350°F) and grease a lasagna baking dish with oil.
Line bottom of the baking dish with a layer of pasta noodles, spread vegetable sauce over and sprinkle with cheese. Add another noodle layer, cover with vegetable sauce and cheese and continue until all ingredients are used up. Cover the last layer of pasta noodles with remaining cheese and bake in oven until golden brown for about 35 minutes. Remove from oven, allow to cool slightly and serve.
