Ingredients (serves 4):
- 500g lasagne sheets wheat or spelt semolina
- 500 g carrots
- 2 medium sized onions
- ½ celery bulb
- 2 red peppers
- 1 aubergine
- Olive oil
- 2 garlic cloves
- Pepper and salt
- 1 can of tomato puree
- 2 cans crushed tomatoes without additives
- 200 g of herb cream cheese
- 3 sprigs of fresh thyme and oregano each
- 80g pecorino cheese, grated
Pre-cook lasagna noodles in boiling water for about 3-5 minutes (bit by bit to make sure, they do not stick together)
For the vegetable filling dice carrots, onions, red peppers, aubergine, garlic and celery.
Sauté the carrots and celery for 5 minutes with 1 tablespoon of olive oil. Then add aubergine, onion and garlic, fry for 3 to 5 minutes and season with pepper and salt.
Now pour the tomato paste and tomato puree and mix well. Add thyme and oregano leaves and leave long simmer until the vegetables are very soft. Season to taste again with pepper and salt.
Put some of the tomato sauce into a baking and add pasta, vegetables and cream cheese in layers, finishing off with a pasta layer.
Sprinkle the top layer with the remaining sauce and the pecorino cheese and bake at 200 ° in the oven for at least 30 minutes or until the lasagna sheets are soft.
Before serving, sprinkle with a few thyme leaves.