(for 3-4 people)
Ingredients:
for the lasagne:
1 sweet potato
1 small aubergine
2 parsnips
1 zucchini
1 tin of diced tomatoes
2 tbsp tomato paste
2 tsp dried herbs (e.g. Italian herbs)
salt
freshly ground pepper
for the sunflower seed “chopped”:
200 g sunflower seeds
4 tbsp olive oil
1 tsp dried herbs (e.g. Italian herbs)
salt
freshly ground pepper
other:
Casserole dish (width approx. 29 cm)
Preparation:
- Peel the sweet potato and parsnips with a vegetable peeler.
- Wash the eggplant and zucchini thoroughly.
- Cut the vegetables into fine slices. The bread slicer or a grater can also be used.
- Season the diced tomatoes with tomato paste, dried herbs, some salt and pepper.
- Slowly roast the sunflower seeds in a pan without oil over medium heat. Finely puree together with olive oil, dried herbs (e.g. Italian herbs), salt and pepper.
- Preheat the oven to 180°C circulating air (200°C top and bottom heat).
- Grease a casserole dish with a little olive oil and alternate the vegetable slices with the chopped tomatoes until the dish is filled to the brim. Finally, the sunflower seed "chopped" goes on the lasagne.
- Bake in the oven for about 40 minutes (in the middle). Cover with aluminum foil or parchment paper and bake for another 20 minutes. If you use baking paper, you have to make sure that the paper is attached well so that it does not slip off the mold when baking.
- Remove from the oven and serve. Bon Epitit!
