For 4 people
400g lasagna plates
500ml tomato sauce (can or homemade*)
300g cheese (I used mozzarella and cheddar)
3 tablespoon crumbled feta
1 small broccoli
1 tablespoon pesto sauce
2 tablespoon olive oil
½ Hokkaido or butternut pumpkin
Salt and pepper to taste
1. Pre heat the oven on 190°. Cut the vegetables in slices (not thicker than 0,5cm) and put them aside. Heat up a pan with olive oil (you can use a grill pan if you have one) and roast the vegetable slices 1 minute on each side (they should get only a little tender and light brown); add a pinch salt and pepper. Put the roasted slices aside on a plate. You may have to repeat the procedure 3 or 4 times, until all veggies are done.
2. Grease an oven dish with olive oil. For the first layer of the lasagna you need liquid to cook the pasta plates, so you start with a thin layertomato sauce.
Then put the pasta plate on top; the next layer is out of vegetable slices, if you have arranged them pour tomato sauce on top and make sure the pasta is covered.
Afterwards add another pasta layer, then veggies and tomato sauce until you reach your required high (I usually do 3 layers); add the feta cheese in the middle layer. On top of the final lasagna plate layer, add tomato sauce, pesto and cheese.
3. Bake the lasagna in the oven for 25-30 minutes until the pasta plates are done and the top is light brown. Let it cool down for 10-15 minutes before serving. Enjoy!
* For a homemade tomato sauce cut 1 kg tomatoes in cubes and put them aside. Chop 1 onion, 2 cloves of garlic and a chili very finely. Heat up a medium sized pot with 1 tablespoon olive oil. Add garlic, onion and chili and roast for 2 minutes; Add tomato cubes and 200ml water and cook for about 15-20 minutes until the tomatoes are very soft. Season to taste with salt, ground black pepper and a pinch of sugar. You can puree the sauce in a blender if you don’t like pieces in it.