Vegetable Lasagna




Rating: 3.81 / 5.00 (167 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:













For the sauce:









Instructions:

Peel the carrots, remove the stalk from the fennel and cut the rest into pieces. Clean the zucchini and celery and slice both with the carrots. Fry the vegetables in batches in oil, season with salt, pepper and herbs. In a greased baking dish, alternate layers of lasagna sheets, tomatoes and the steamed vegetables. Preheat the electric oven to 180°C. For the sauce, dice Gorgonzola, heat 100 g Gorgonzola with cream cheese, milk and whipping cream, thicken with sauce thickener and refine with basil leaves and pepper. Spread the sauce on the lasagna, top with the remaining Gorgonzola, bake for about 35-45 minutes until golden brown (electric and gas oven: 180°C/level 3, convection oven 160°C).

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