Vegetable Lasagna (V)

Alright after lots of requests I decided to post the recipe for my amazing vegetable lasagna earlier on the blog! I made this yesterday evening and it was delicious! Perfect combination of flavors. If you're wondering how can one girl eat a whole baking dish of lasagna, well she can't and since I'm a food blogger it also not that convenient to freeze it all in my freezer. So I decided to offer some portions on www.thuisafgehaald.nl and sold all 3 and luckily they also loved the lasagna! If you haven't heard of this Dutch website you should definitely check it out. It's a nice way to get in contact with your neighbors and they pay you for your food and you don't have to throw away anything.

Duration: 55 to 60 minutes

The ingredients:

• spelt lasagna sheets (I used 8 sheets for two layers)
• 720 ml passata di pomodoro
• 1 can diced tomatoes
• 1 large (or 2 smaller) sweet paprika
• 250 g chestnut mushrooms
• 1 large white onion
• 4 carrots
• 1 zucchini
• 1 can peas
• 4 garlic cloves
• 1 heaped tbs oregano
• 1 heaped tbs basil
• 10 fresh thyme sprigs
• Mozzarella
• Grated cheese 30+ 
• 2 tomatoes
• Olive oil
• Salt & pepper

What you do:

1. Preheat your oven to 200 degrees of Celsius. Cut all the vegetables. Heat up a good splash of olive oil in a large frying pan with 4 crushed garlic cloves. Then put in the sliced carrots and onion and bake for a couple of minutes. Then add the mushrooms and after a couple more minutes the zucchini and paprika. 
2. When the vegetables are soft add the passata, diced tomatoes and peas with all te herbs. Season with salt & pepper and let it cook on medium heat for about 7 to 10 minutes. 
3. In the mean time, slice the tomato and mozzarella. Grease a lot baking dish and when the sauce is done layer the lasagna. First put in a layer of the sauce, followed by lasagna sheets, another layer of sauce, lasagna sheets and finish with a layer of sauce. Put the slices tomatoes on top followed by the mozzarella and grated cheese.
4. Put it in the oven for 40 minutes! When it's done get it out of the oven and let it sit for about 5 minutes with some aluminum foil. 

Variation tip: serve with a nice simple salad with cucumber, cherry tomatoes and roasted pine nuts. With a dressing of balsamic vinegar. 

Bon appétit!

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