Vegetable Lasagna

For the vegetable lasagna, slice mushrooms and fry in stages in a pan without oil until hot.

Set aside, finely chop onions, fry in a pan until golden, press garlic and fry as well.

Dice carrots and peppers and add with flour, pour soup and milk (first 150 ml if necessary later add the rest) and bring to a boil.

Remove from heat and stir in the mustard, fresh cheese and cottage cheese, season to taste with herbs and spices.

Cut the zucchini with a peeler up to the seeds in thin long strips, the rest, if what remains, dice and add to the pan.

Now preheat the oven to 180 degrees. Take a baking dish (about 30×20) and alternate a layer of lasagna sheets, a layer of zucchini, a layer of sauce, a layer of mushrooms, a layer of zucchini and repeat the process.

Finally, as the last layer, add zucchini, then spread the cheese on top and bake in the oven for about 30-40 minutes.

Serve the vegetable lasagna with salad.

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