For the vegetable lasagna, first peel the carrots, celery and parsley root and cut into very fine cubes. Peel the onion and cut into small pieces. Skin the tomatoes, remove the seeds and finely dice. Rinse and dab the zucchini and finely dice. Wash, clean and dice the bell bell pepper.
Sauté onion in a saucepan with olive oil, add carrots, celery and parsley root and toss well. Add the tomatoes and zucchini, and again, stir well. Pour in vegetable soup, add thyme and rosemary sprigs and simmer for about ten minutes. Season well with salt and freshly ground pepper, remove the herb sprigs. Simmer only briefly, not too soft, the pieces should be al dente.
Preheat the oven to 180 °C (convection oven 160 °C , gas mark 3). Grease a gratin dish with butter and layer the lasagna: Alternate a layer of lasagna with a layer of vegetable sauce. Add another 2 or 3 layers in this order, finishing with a pasta dish. Sprinkle with cheese if desired. Bake the vegetable lasagna in the hot oven for 35 minutes.
Preparation Tip:
If you like, you can also add béchamel sauce to the vegetable lasagna. To do this, simply use béchamel as the bottom and top layer and sprinkle with cheese.
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