Classic Lasagna
If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid burning the pasta.
People: 1
50 min


Bell Pepper
1 slice
2 Clove
1 tsp
Italian Seasoning
70 grams
Lasagna Sheets
2 tsp
1 tsp
90 ml
Tomato Sauce

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  1. Wash and cut your tomatoes so that they all have a similar size and shape.
  2. Slice your bread as you like. Try to ensure all pieces are roughly the same size.

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a ½ cup of the starchy water when draining.
  2. Toast bread on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat oil in a pan and add bell pepper, carrot, garlic and onion, italian seasoning, oregano and rosemary and fry at lower temperature for several minutes.
  4. Heat oil in a pan, add Tomatoes and fry for 5 minutes.
  5. Mix tomato sauce together in a bowl, then pour into your pan.
  6. Add your starchy water to the frying pan to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  4. Add Bread on top.