Delicious vegetarian lasagna with zucchini and eggplant

Ingredients

• 2 zucchinis
• 1 large eggplant
• 1 onion
• 2 cloves of garlic
• 400 grams of canned diced tomatoes
• 200 grams of lasagna sheets
• 200 grams of ricotta
• 100 grams of grated Parmesan cheese
• 2 tablespoons of olive oil
•  Salt and pepper to taste
•  Handful of fresh basil

Instructions

1. 1 Preheat the oven to 180 degrees Celsius.
2. 2 Slice the zucchinis and eggplant into thin slices and fry them in a pan with a little olive oil until soft. Set aside.
3. 3 Finely chop the onion and garlic and sauté them in the same pan.
4. 4 Add the diced tomatoes to the onion and garlic, and let it simmer for a few minutes.
5. 5 Start assembling the lasagna by spreading a layer of the tomato-onion mixture in a baking dish.
6. 6 Layer lasagna sheets on top and distribute the fried zucchini and eggplant over them.
7. 7 Then spread some ricotta and Parmesan cheese over the vegetables.
8. 8 Repeat these layers until all ingredients are used, and finish with a layer of cheese.
9. 9 Bake the lasagna in the oven for about 30 minutes, or until the cheese is golden brown and bubbling.
10. 10 Garnish with fresh basil just before serving. Enjoy your meal!