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Lasagna with vegetables

**Preparation time: 25΄

Cooking time: 60΄

For 6 persons**


500g lasagna
4 tbsps. of olive oil
2 onions
2 leeks
2 zucchini
1 eggplant
2 carrots
1 green pepper
1 yellow pepper
2 Florina peppers
250g White mushrooms
1 tbsp. brown sugar
500g Crushed Tomatoes KYKNOS
200g gruyere (grated)
250g yellow cheese (grated)
300g Passata KYKNOS
Freshly ground pepper


On a cutting board, cut with a sharp knife the zucchini, eggplant, green pepper, yellow pepper, Florina peppers and porcini mushrooms into small cubes, finely chop the onion and leek and grate the carrots on the coarse part of a grater.

Place a sauté pan over high heat to heat up well and add the olive oil. Sauté all the vegetables for 4-5 minutes, stirring constantly, until wilted but not coloured, sprinkling with salt and freshly ground pepper.

Add the Crushed Tomatoes KYKNOS together with the brown sugar, mix well and let the vegetables simmer for 12-14 minutes. When the vegetables are ready, remove them from the heat, add the grated gruyere and mix well.

In a pyrex, spread 100gr Passata KYKNOS together with 100 grams of yellow cheese, mix, cover with the lasagna and spread 1/3 of the minced vegetables. Repeat the layers of lasagna, minced meat 2 more times and finally pour the rest of the Passata KYKNOS and the rest of the grated yellow cheese.

Bake in a preheated oven at 180°C for about 55-60 minutes.

When the lasagnas are ready, remove them from the oven and leave them for a while before cutting them.