Italian Vegetable Lasagna

Ingredients

• 2 courgettes
• 2 red bell peppers
• 2 eggplants
• 2 cloves of garlic, minced
• 1 onion, finely chopped
• 400 grams canned diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 8 fresh lasagna sheets
• 200 grams shredded mozzarella
•  Salt and pepper to taste

Instructions

1. 1 Preheat the oven to 180 degrees Celsius.
2. 2 Slice the courgettes, bell peppers, and eggplants into thin slices.
3. 3 Heat the olive oil in a large pan and add the onion and garlic. Cook until soft.
4. 4 Add the diced tomatoes, oregano, and basil. Let it simmer on medium heat for 10 minutes.
5. 5 Add the sliced vegetables to the sauce and let it simmer for another 5 minutes.
6. 6 Spread a layer of sauce on the bottom of a baking dish, followed by a layer of lasagna sheets.
7. 7 Repeat these steps until you run out of sauce and lasagna sheets, ending with a layer of sauce.
8. 8 Sprinkle the top with the shredded mozzarella.
9. 9 Bake the lasagna for 30 minutes in the preheated oven, or until the top is golden brown. It will turn out perfectly!
10. 10 Let the lasagna rest for 5 minutes before serving.