Lasagne with Mixed Vegetables
- 3 Bell pepper (red, yellow and green)
- 1 zucchini
- ½ Eggplant
- 1 onion
- 3 garlic
- 2 tomatoes
- 2 tablespoons olive oil
- 2 tablespoons chopped, mixed Fresh herbs (auch as thyme, marjoram)
- 2 tablespoons Red wine vinegar
- freshly ground peppers
- 250 grams Lasagne noodle
- 200 grams Blue cheese
- 50 grams butter
- 50 grams breadcrumbs
Preheat the oven to 180°C (approximately 350°F).
Rinse the peppers, remove the seeds and dice. Rinse and chop the zucchini and eggplant. Peel the onion and garlic, cut the onion into small cubes, finely chop the garlic. Blanch the tomatoes, peel, remove the seeds and cut into cubes.
Sauté the onion and garlic in hot oil until translucent, add the vegetables and cook for 2 minutes.
Add the herbs, vinegar, and broth and simmer for another 5-10 minutes. Season with salt and pepper.
Arrange the lasagne sheets in alternating layers in an ovenproof dish, finishing with cheese as the last layer.
Sprinkle with small pieces of butter and breadcrumbs and bake until golden brown 30-40 minutes in the preheated oven.