Vegetarian Lasagna

• 16 lasagna pcs of
• 5 1/4 cups mushrooms sliced
• 2 zucchinis sliced
• 2 green bell peppers cubed
• 7/8 cup mozzarella grated
• 7 tablespoons gouda cheese grated
• 1 7/8 cups passata tomatoes
• 1 1/4 cups cream 12% fat
• 1 onion cubed
• 2 cloves garlic minced
• 2 oil table spoon of
• salt
• pepper
• 1 pinch nutmeg
• 2 herb table spoons of mix, oregano, basil, thyme etc

1. 1. Heat 1 spoon of oil in the pan and fry mushrooms.
2. 2. Heat remaining oil and fry onion and garlic - 2 min, add green pepper, fry 5 min, add zucchini, fry 7 min, add herb.
3. 3. In separate dish mix tomatoes passata with cream, add salt, pepper, nutmeg.
4. 4. In heatproof dish arrange one layer of lasagna (I used 4 pcs per layer), sprinkle with vegetables and cheese and pour over with tomatoes & cream mixture.
5. 5. Repeat with remaining ingredients. Make 3-4 layers. Last lasagna layers should be covered only by tomatoes & cream sauce and sprinkle with cheese.
6. 6. Bake about 40 min in 170 C degrees. Use heatproof dish with cover or arrange aluminum foil.

lasagna, mushrooms, green bell peppers, mozzarella grated, gouda cheese, passata tomatoes, cream, onion, garlic, oil, salt, pepper, nutmeg, oregano

Taken from www.yummly.com/recipe/Vegetarian-Lasagna-1692195 (may not work)