for dinner on sunday evening i gathered all the vegetables remaining in the fridge and put them together into a vegetable lasagna. i found: 2 celery stalks, 3 carrots and one shallot in questionable state, about 100g baby peas, one tomato, half an onion, 150g mushrooms, one zucchini. slice, dice, cut all the vegetables, then sauté for a few minutes each, throwing them in the pan in the following order: onion & shallot > carrots > celery > peas > mushrooms > zucchini > tomato. some origano can go in there as well. add 500ml vegetable stock and let it simmer for another few minutes. add 2 cans (à 400 ml) crushed tomatoes, let it again simmer. finally add 100ml heavy cream and season with salt and black pepper. it is quite runny by now, but that’s ok. i don’t like the bechamél that goes usually into lasagna, so all the liquid needed for the pasta comes from the sauce. assemble the lasagna with about 250g lasagna sheets and lay 125g mozzarella slices on top. ( i also sprinkled a bit grated parmesan – another leftover – between three of the layers.) bake at 175° for 25 minutes.