¼ celery root
2 cloves of garlic
400 ml tomato passata
1 packet of lasagne sheets
2 cups of crème fraîche
1 package mozzarella cheese spread
1.5 tbsp VEGGIE spice mix from COOKandGRILL
2 tsp PIZZA & PASTA spice mix from COOKandGRILL
Preheat the oven to 185 degrees.
Peel and finely chop the onions and garlic. Cut the leek into narrow rings. Sauté all three ingredients in a large saucepan for 2-3 minutes.
Grate the remaining vegetables (zucchini, eggplant, carrots) with a grater. It should not be the finest rasp setting. Put the grated vegetables in the pot and sauté until the vegetables lose water and become translucent (approx. 10 to 15 minutes). Now add the VEGGIE and the PIZZA & PASTA spice mixture. Deglaze the vegetables with the tomato passata and simmer briefly. Season the vegetable and tomato sauce to taste and refine with pepper and more of the spices as required. PS: it can be a bit spicier, as the noodles and crème fraîche soften the seasoning.
Prepare a suitable casserole dish and start with the first layer of lasagne sheets. Spread about 3-4 tablespoons of crème fraîche on top with a spoon (make sure you divide the amounts between your layers). This is followed by a layer of vegetables. Now the layers are repeated – lasagne sheets, crème fraîche and vegetables. Repeat this until the casserole dish is filled.
Put the casserole dish in the oven and bake for about 20 minutes until the lasagna noodles are done and the cheese is golden brown.