Ingredients
- Lasagna 1 package (500 gr)
- Eggplants 2 diced
- Zucchinis 2 diced
- Carrots 2 cut into round slices
- Celery root 1 small diced
- Leek 1 big cut into round slices
- Red peppers (Florina peppers) 2 diced
- Fresh tomatoes 3 pureed
- Garlic 3 cloves finely chopped
- Onion 1 finely chopped
- Parsley 1/2 small bunch finely chopped
- Yellow cheese (kasseri cheese) 200 gr grated
- Salt - pepper
- Peppermint 1/2 teaspoon
- Olive oil 1/2 cup
- Butter 50 gr
- Vegetable stock cube 1 item
- Sugar 1 pinch
- Water 1 glass
Instructions
Wash,peel and cut the vegetables.Puree the tomatoes in a blender.Heat the olive oil in a pan,add the finely chopped onion and garlic,saute slightly and add the carrots,sweat slightly,then add the celery root and the remaining vegetables(the pepper,the leek,the zucchinis,the eggplants) gradually to sweat for 2-3 minutes.Then add the pureed tomato and stir.Add 1/2 glass of water,salt,pepper,peppermint,the sugar and the vegetable stock cube and in the end the parsley,stir and leave them to be cooked for 30 minutes in the pan covered with the lid.Grease a roasting pan 38-23 cm and line the lasagna on the bottom of the roasting pan(4 pieces of lasagna),spread on top some of the vegetables mixture and on each lasagna layer spread some of the vegetables mixture and sprinkle with the grated cheese until all the lasagna are used.The last layer is vegetables mixture and sprinkle with the grated cheese to create a crust during baking.Place small pieces of butter on top(not to dry),add the remaining 1/2 glass of water,let it for 30 minutes to thicken and absorb the liquids and bake in preheated oven at 180 degrees for 60 minutes until brown and the juices have evaporated.Check using a knife if the lasagna are tender,remove from the oven and let it cool before cutting t into pieces.
