Vegetable lasagna

Peel the onion and dice finely.

• 1 Onion

Heat the olive oil in a large, deep pan over medium heat. Sweat the onion with 1 pinch salt for about 3 minutes, until translucent.

• 1½ tbsp Olive oil
• Salt

Meanwhile, while step 2 runs

Meanwhile, wash the eggplant and cut it into 1.5 cm cubes.

• 1 Eggplant

Meanwhile, while step 2 runs

Deseed the bell pepper and cut it into 1.5 cm pieces as well.

• 1 Bell pepper

Add the eggplant and pepper to the onion and season with salt. Fry for about 8 minutes, stirring only now and then so they can brown.

• Salt

Meanwhile, while step 5 runs

Meanwhile, wash the zucchini and cut it into 1.5 cm cubes.

• 1 Zucchini

Meanwhile, while step 5 runs

Peel the garlic cloves and chop them finely.

• 2 Garlic cloves

Add the zucchini, season lightly with salt and fry along for about 4 minutes.

• Salt

Stir in the garlic and tomato paste and toast for about 1 minute, until the tomato paste darkens and smells good.

• 1 tbsp Tomato paste

Add the diced tomatoes, oregano, salt and pepper. Bring to a boil, then reduce over low heat for about 10 minutes, until the sauce is thick.

• 400 g Diced tomatoes
• 1 tsp Oregano
• Salt
• Black pepper

Meanwhile, while step 10 runs

Meanwhile, preheat the oven to 180 °C convection.

Meanwhile, while step 10 runs

For the béchamel, melt the butter in a small pot over medium heat.

• 20 g Butter

Meanwhile, while step 10 runs

Stir in the flour and cook for about 1 minute, until it smells slightly toasty.

• 20 g Flour

Meanwhile, while step 13 runs

Gradually add the milk while whisking constantly, so no lumps form.

• 200 ml Milk

Meanwhile, while step 13 runs

Simmer over low heat for about 3 minutes, until the sauce thickens. Season with salt, pepper and 1 pinch nutmeg.

• Salt
• Black pepper
• Nutmeg

Meanwhile, while step 15 runs

Drain the mozzarella and tear it into small pieces.

• 100 g Mozzarella

Meanwhile, while step 15 runs

Finely grate the parmesan.

• 20 g Parmesan

Season the vegetable sauce with salt and pepper. If it tastes sour, stir in 1 pinch sugar.

• Salt
• Black pepper
• 1 pinch Sugar

Spread about a quarter of the vegetable sauce on the bottom of the baking dish and cover with 2 lasagna noodles.

• 125 g Lasagna noodles

Spread another quarter of the vegetable sauce, pour a third of the béchamel over it and cover with 2 noodles.

Another quarter of the vegetable sauce, a third of the béchamel and the last 2 noodles.

Spread the remaining vegetable sauce and béchamel over the top so that no noodle is uncovered. Sprinkle with mozzarella and parmesan.

Slide the dish into the hot oven and bake for about 35 minutes, until the top is golden brown and the sauce bubbles at the edges.

Meanwhile, while step 23 runs

Meanwhile, pick the basil leaves off the stems.

• ½ bunch Basil

Take the lasagna out and let it rest for 10 minutes so it doesn't fall apart when you cut it.

Cut into pieces, top with basil and serve.