My own version of vegetarian lasagne! I came up with this version a few years ago and it's definitely one that I cook often, sooo good 😋
Red sauce: in a pan put; onion, garlic, chili, aubergine cut in small pieces, crushed tomatoes, water, dried oregano, thyme & rosemary. Taste with salt and pepper!
White sauce: in another pan; small diced zucchini, cream fraice, lemon zest and lemon juice, salt and pepper.
Layer the two sauces with lasagne sheets, put some cheese on the top and into the oven. My pasta said it needed 25 minutes in the oven and then finished!!! So yummy!