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Vegetarian Lasagna
INGREDIENTS:
16 pieces of lasagna (dry)
About a pound of mushrooms, sliced
2 zucchinis, sliced
2 green bell peppers, cubed
About 4 ounces mozzarella, grated
About 4 ounces Gouda cheese, grated
About 15 ounces tomato passata
About 10 ounces cream (12% fat)
1 onion, cubed
2 cloves garlic, minced
2 tablespoons oil
Salt
Pepper
Pinch of nutmeg
2 tablespoons mixed herbs (oregano, basil, thyme, etc.)
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_ingredients.png)
PREPARATION:
Heat 1 tablespoon of oil in a pan and fry mushrooms. Heat remaining oil and fry onion and garlic 2 minutes. Add green pepper; fry 5 minutes. Add zucchini; fry 7 minutes. Add herbs. In separate dish, mix tomato passata with cream. Add salt, pepper, nutmeg. In heatproof dish, arrange one layer of lasagna (I used 4 pieces per layer), sprinkle with vegetables and cheese, and pour over tomato and cream mixture. Repeat with remaining ingredients. Make 3-4 layers. Last lasagna layers should be covered only by tomato and cream sauce, sprinkled with cheese. Bake about 40 minutes at 350 degrees. Use heatproof dish with cover or aluminum foil.
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