Lasagna with bell peppers, zucchini, and mozzarella

Savory recipes Summer 30 minutes to 1 hour Végétarienne Difficulty: moderate Cocotte en fonte

Prep time

15 minutes

Cooking time

20 minutes + 30 minutes

Serves

4 people

Colorful, tender, and full of flavor, this bell pepper, zucchini, and mozzarella lasagna recipe is reminiscent of a beautiful summer day.

Method

Preheat the oven to 160°C (325°F).
Wash the red bell peppers and place them under the broiler. Broil them, turning them regularly until their skin is blackened on all sides. Once cooked, let them cool under a clean kitchen towel.
Peel the peppers, remove the seeds, and cut them into strips or quarters.
Peel and chop the garlic and onion. Brown in a saucepan with a drizzle of olive oil. Add the tomato purée, dried herbs, salt, pepper, and a pinch of sugar. Let simmer over low heat for 20 minutes.
Wash then slice the zucchini thinly.
In a small oven-safe pot, layer the lasagna with the ingredients in the following order: tomato sauce, lasagna sheets, zucchini, sliced mozzarella, bell peppers. Repeat until you use all the ingredients, and end with a layer of tomato sauce.
Sprinkle with shredded Gruyère cheese and bake for about 30 minutes, until the top is browned and bubbly.

Ingredients

1 box of precooked lasagna sheets
4 red peppers
2 zucchini
1 L (4 cups) tomato purée
1 onion
2 cloves of garlic
1 tsp dried herbs
200 g (approx. 2 cups) shredded Gruyère cheese
2 mozzarella balls
Salt, pepper
1 pinch of sugar
Olive oil

Utensil

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.