Meatless Zucchini Lasagna

Preparation

1. 1
   Step 1

   Coarsely grate the zucchini. Peel and dice the tomatoes. Chop the mushrooms and finely dice the onion.

2. 2
   Step 2

   Sauté the diced onion in 2 tbsp of oil in a pan.

3. 3
   Step 3

   Dust the onions with 1 tbsp of flour and let it brown slightly.

4. 4
   Step 4

   Add the 250 g of zucchini, 100 g of mushrooms, and 250 g of tomatoes to the onion mixture and stir well.

5. 5
   Step 5

   Season the vegetables generously with 0.5 tsp of vegetable bouillon powder, 0.5 tsp of oregano, and a pinch of salt.

6. 6
   Step 6

   Let the vegetable mixture simmer for 5 minutes.

   Timer · 5 min
7. 7
   Step 7

   Stir 100 g of cream into the vegetable mixture.

8. 8
   Step 8

   Grease a casserole dish with a little oil.

9. 9
   Step 9

   Spread a little sauce as the first layer on the bottom of the casserole dish.

10. 10
    Step 10

    Layer the lasagna noodles, 200 g of Gouda, and the remaining sauce into the dish, alternating.

11. 11
    Step 11

    The top layer should consist of sauce and be sprinkled with the remaining Gouda.

12. 12
    Step 12

    Bake the lasagna at 200 °C (top/bottom heat) on the middle rack for 35 minutes.

    Timer · 35 min