Peel and dice the onion. Wash and dice the carrot, zucchini, eggplant and celery into small cubes.

Heat the oil in a pan and fry the vegetables over medium/high heat. Season with salt and pepper. Turn off the heat and add creme fraiche and 150 g of the geated cheese to the vegetables. Carefully let everything melt and mix together. Season with salt and pepper to taste.

Sautée the finely chopped garlic in a pan with hot oil. Deglaze with the tomatoes and bring to a boil. Stir in the tomato paste and simmer for 10 min over medium heat. Finely chop the herbs and add to the sauce. Season to taste and remove from stove.

To construct the lasagne, add the components in this order: vegetable sauce, lasagne sheets, tomato sauce. Start with the vegetable sauce, repeat until components are used up and end with tomato sauce. Top off with the leftover (about 100g) grated cheese.

Bake at 180°C for about 30 min.