Grated Vegetable Lasagna

Shredded Vegetable Lasagna is a tasty and healthy pasta dish made with layers of grated vegetables, creamy sauces and lasagna sheets. It’s an ideal choice for vegetarian meals or for those looking for a lighter alternative to traditional meat lasagna.

Ingredients

• 3 zucchini
• 3 carrots
• 1 half red pepper (personal addition)
• 3 tbsp olive oil
• 3 tbsp chopped herbs (parsley and chives)
• salt and pepper
• 8 sheets of lasagna
• 35 cl of crème fraîche or soy cream
• 150 g 250 g grated mozzarella
• 35 cl of vegetable broth
• 4 carrots
• 2 leeks
• 2 onions
• 1 stalk of celery
• 2 cloves garlic
• salt and pepper
• 1 sprig of thyme
• 2 sprigs of parsley
• 1 bay leaf
• 2 liters of water

Preparation

1. For a homemade vegetable broth to prepare the day before or a few hours before: Wash and peel all the vegetables. Cut them into pieces. Place the vegetables in a pot and pour two liters of cold water. Add salt and pepper. Bring the water to a boil, reduce the heat and cook over low heat for 40 minutes. Stop the heat, and add the thyme, bay leaf, and parsley. Let the broth cool before filtering it.
2. You can freeze the remaining stock and use it for another recipe. Collect the vegetables (do not throw them away) to make a soup for example.
3. Peel and grate the carrots, zucchini and pepper.
4. Brown the vegetables in a frying pan with the olive oil for 5 minutes.
5. Add the herbs. Salt, pepper and mix.
6. Preheat the oven to 190°C. Mix the hot broth with the cream.
7. In an ungreased gratin dish, spread the lasagna sheets.
8. Spread half of the vegetables on top. Sprinkle with mozzarella.
9. Gradually cover the lasagna with the cream broth.
10. Repeat the operation, finishing with the mozzarella.
11. Bake for about 35 to 40 minutes until the top is golden brown. You can prepare the lasagna the day before, it is even better reheated.