Here is how I make it:
300g chopped vegetables (onions, carrots, leek, mushrooms, red pepper, zucchini)
1 chopped onion
2 Tablespoons of crème fraîche
2 tins of chopped tomato
300g dried egg lasagne sheets
70g-80g grated cheese
1 clove of garlic
Sugar, Salt, Pepper, Oil
Start preparing the tomato sauce by frying the chopped onion in a pan with oil. When they are soft (not brown), add the vegetables with some salt and a teaspoon of sugar, so it has the chance to caramelize on the vegetables. After about 2min, open the tomato tins and add them to the vegetables. If you want, you can rinse out the tin with some water and add it to the sauce. Now put the pealed clove of garlic in, season it with salt and pepper and let it cook for about 10min.
When the sauce is done and its taste gets your approval, spoon about one third of it into an ovenproof dish. Then place a layer of lasagne sheets on top and add another third of the sauce. Repeat again by placing a second layer of lasagne sheets and the last layer of sauce on top. Before finishing it by sprinkling everything with a layer of cheese, put two tablespoons of crème fraîche on top of the tomato sauce.
Place it in the preheated oven on 200°C and bake for about 35min-45min or until golden brown and bubbling at the edges.
Serve with a lovely fresh salad and enjoy!