Vegetable Lasagna

Wash the peppers, remove the stalks, seeds and cut into narrow strips and the leeks into slices. Cut the zucchini into 5 mm thick slices. Quarter the mushrooms, dice the carrots and celery, and finely dice the onion and garlic.

Heat the oil in a pan and sauté the onions. Add the garlic and the prepared vegetables and sauté briefly. Season with salt and pepper and add tomato juice.

Add the finely chopped herbs and the bay leaf and let everything cook properly until the mixture is nice and creamy.

Season again with salt and pepper.

Now butter a casserole dish, alternately pour in some of the vegetable mixture and bechamel sauce, cover each with lasagna sheets and repeat until everything is used up. Finish with the vegetable and bechamel sauce.

Sprinkle evenly with freshly grated Parmesan and a few flakes of butter and bake in a preheated oven at 220-240 °C for about 20-25 minutes (follow package instructions!).

Let rest for a few minutes in the turned-off oven before serving.

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