Julie’s Fine Vegetable Lasagna

Ingredients

To make the lasagna:

1 onion(s)/1 carrot(s)

1-gallon zucchini

1 little eggplant (s)

1 rod/s

Celery with some olive oil and leaves

black, salt, and pepper

200 g Sour cream, crème fraîche, or another type of sour cream

250 g grated cheese (e.g. Gouda or Emmental)

9 plates for lasagna (s)

To make the sauce:

2 toes

extremely finely sliced garlic

3 tablespoons of olive oil

500ml

Chopped or pureed tomatoes

30 grammes of tomato paste

1 bunch

fresh herbs (basil, parsley, oregano)

Black, salt, and pepper.

Preparation.

Finely cut the onion after peeling. The celery leaves are set aside, and the carrots, zucchini, aubergines, and celery are cleaned, cut into cubes or strips.

Salt and pepper the vegetables after they have been sautéed in oil for around 5 minutes. Put the sour cream and 150 g of the cheese on the vegetables after turning off the burner. Gently melt and thoroughly combine with the vegetables. To flavor, sprinkle the salt and pepper.

Very finely chopped garlic cloves should be sautéed in hot oil for the tomato sauce before being deglazed with tomato passata and brought to a boil. Add the tomato paste, then simmer.

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