- 2 zucchini
- 1 carrot
- 1 small Eggplant
- 2 onions
- 4 garlic
- 4 tomatoes
- 4 tablespoons olive oil
- freshly ground peppers
- 1 generous pinch ground Cumin
- 1 generous pinch ground oregano
- 100 milliliters Whipped cream
- 400 milliliters canned tomatoes
- 2 Mozzarella (125 grams)
- 12 Lasagne noodle
- olive oil (for the lasagna baking dish)
- fresh Basil (for garnish)
Rinse and peel the zucchini and peel the carrot. Grate both on a grater. Rinse, trim and finely chop the eggplant. Peel onions and garlic and chop. Rinse tomatoes and dice.
Pour olive oil in a saucepan, sauté garlic and onion until soft. Add zucchini and carrot and sauté while stirring. Add tomato and diced eggplant, season with salt, pepper, cumin and oregano. Simmer at low temperature for 6-8 minutes. Pour in heavy cream and cook again for 2-3 minutes.
Season strained tomatoes with salt and pepper. Cut mozzarella into slices.
Preheat oven to 200°C (approximately 400°F).
Place half of the lasagna sheets into a greased baking dish. Spread vegetables over top. Top with remaining lasagna sheets and pour over tomatoes. Divide mozzarella on it and cook for 30-35 minutes in a preheated oven. To serve, garnish with fresh basil.