Meatless Zucchini Lasagna
by Tavolino
A vegetarian lasagna where zucchini, tomatoes, and mushrooms create a juicy vegetable sauce, refined with cream and topped with baked Gouda cheese.
Ingredients
- Zucchini 250 g
- Tomatoes 250 g
- Mushrooms 100 g
- Onion 1 small
- Oil 2 tbsp
- Flour 1 tbsp
- Vegetable bouillon powder 0.5 tsp
- Oregano 0.5 tsp
- Salt a pinch
- Cream 100 g
- Oil for the dish a little
- Lasagna noodles (no-boil)
- Gouda (grated) 200 g
Preparation
- 1
Coarsely grate the zucchini. Peel and dice the tomatoes. Chop the mushrooms and finely dice the onion.
- 2
Sauté the diced onion in 2 tbsp of oil in a pan.
- 3
Dust the onions with 1 tbsp of flour and let it brown slightly.
- 4
Add the 250 g of zucchini, 100 g of mushrooms, and 250 g of tomatoes to the onion mixture and stir well.
- 5
Season the vegetables generously with 0.5 tsp of vegetable bouillon powder, 0.5 tsp of oregano, and a pinch of salt.
- 6
Let the vegetable mixture simmer for 5 minutes.
- 7
Stir 100 g of cream into the vegetable mixture.
- 8
Grease a casserole dish with a little oil.
- 9
Spread a little sauce as the first layer on the bottom of the casserole dish.
- 10
Layer the lasagna noodles, 200 g of Gouda, and the remaining sauce into the dish, alternating.
- 11
The top layer should consist of sauce and be sprinkled with the remaining Gouda.
- 12
Bake the lasagna at 200 °C (top/bottom heat) on the middle rack for 35 minutes.