Ingredients:

2 tablespoons olive oil

1 onion, minced

1 garlic clove, minced

Sliced mushrooms (fresh champignons are nice, but you can use canned ones as well)

1 lb sweet corn

1 carrot, peeled, diced small

1/2 lb yellow beans, cut in 1 inch long pieces

1 red bell pepper, seeded, diced

1 can of peeled, chopped tomatoes

1 lb tomato sauce

1 lb mozzarella cheese, grated

Parmesan, grated

1 cup of sour cream (low fat sour cream or yogurt will do, too)

2 eggs

Salt, pepper

Dried basil

12 lasagna noodles, not cooked

Cooking procedure

Making the filling:

Put one tablespoon of olive oil in a wok, together with the minced onion and let it cook for about 2-3 minutes, stirring almost continuously. Add the mushrooms with salt, pepper and dried basil and keep on stirring. When it starts smelling like cooked mushrooms (which should occur in about 5-6 minutes), add the rest of the vegetables and keep them on low fire for 5 more minutes, stirring from time to time. You don’t have to be worried that the vegetables won’t be cooked enough, because everything will finally go in the oven for the final stage of the preparation.

Making the sauce:

Mix the chopped tomatoes with the tomato sauce, saving one cup of it for the top layer of the lasagna. Take half the quantity of mozzarella cheese and add it to the mix, together with the dried basil.

Making the top layer:

Mix the other half quantity of mozzarella cheese with the cup of tomato sauce (make sure not to use too much sauce – a small cup will be fine, it’s only for giving a nice color to the lasagna), with the two eggs and with the sour cream.

Assembling the lasagna:

Spread one tablespoon of olive oil on the bottom of a casserole dish (or an aluminum disposable lasagna pan) and place on top of it as many noodles as needed to completely cover the bottom of the dish. In the hereby illustrated case, four lasagna sheets were necessary for each layer. Add a layer of vegetables, then a layer of sauce. Again, add one layer of pasta, one of vegetables and one of sauce. Then add the last layer of pasta and pour the top layer mixture over it, making sure to spread it evenly, so the noodles are completely covered. Preheat the oven to 350 degrees and bake the lasagna for 30-40 minutes.

Before serving, spread parmesan and grated cheese (whatever choice of cheese you prefer) all over the surface and let it stand in the oven for 2 more minutes at very low fire. Cut in squares and serve with cherry tomatoes and a leaf of salad or fresh basil.

Tip for speeding up the cooking: if you boil the noodles prior to assembling the lasagna, you can keep it in the oven for only 20 minutes.