Arrange the eggplant, zucchini, pepper and onion slices on a baking sheet. 🍆🥒🫑🧅
Brush them with olive oil and sprinkle with salt, pepper and Provencal herbs. 🧂🌿
Roast in the oven for 20 minutes, until tender and lightly browned. 🍽️
Prepare the tomato sauce:
In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. 🧅🧄
Add the crushed tomatoes, sugar, salt and pepper. Simmer for 15-20 minutes. 🍅
Stir in the fresh basil at the end of cooking. 🌿
Prepare the cheese mixture:
In a bowl, mix the ricotta with half of the grated mozzarella. Season with salt and pepper. 🧀
Assemble the lasagna:
In a gratin dish, spread a thin layer of tomato sauce on the bottom. 🍅
Lay down a layer of lasagna sheets. 🍝
Add a layer of grilled vegetables. 🍆🥒🫑
Spread a layer of the cheese mixture. 🧀
Repeat layers until all ingredients are used up, ending with lasagna sheets covered in tomato sauce.
Sprinkle the top with the remaining mozzarella and grated Parmesan. 🧀
Cooking:
Cover the dish with aluminum foil and bake for 25 minutes. ⏲️
Remove the foil and continue baking for an additional 15 minutes, until the top is golden and bubbly. 🔥
Serve and garnish:
Let the lasagna rest for 10 minutes before serving to make it easier to cut. 🌡️
Garnish with fresh basil leaves. 🌿
Serve hot and enjoy this friendly and tasty dish! Enjoy your meal! 😋
