Italian Vegetable Lasagna with Fresh Basil and Ricotta

Ingredients

• 12 lasagna sheets
• 2 zucchinis
• 2 red bell peppers
• 1 eggplant
• 2 cloves of garlic
• 1 onion
• 14 oz canned diced tomatoes
• 7 oz ricotta
• 3.5 oz grated Parmesan cheese
•  Handful of fresh basil leaves
•  Olive oil
•  Salt and pepper

Instructions

1. 1 Preheat the oven to 180°C (350°F).
2. 2 Slice the zucchinis, bell peppers, and eggplant into thin slices.
3. 3 Heat a little olive oil in a pan and sauté the finely chopped onion and garlic.
4. 4 Add the sliced vegetables and cook for a few minutes over medium-high heat.
5. 5 Add the diced tomatoes and let it simmer for about 10 minutes. Season with salt and pepper.
6. 6 In a baking dish, start with a layer of vegetables, then a layer of lasagna sheets, a layer of ricotta, and repeat until you run out of ingredients.
7. 7 The final layer should consist of ricotta, sprinkle it with the Parmesan cheese.
8. 8 Bake the lasagna in the preheated oven for 30 minutes until the top is golden brown.
9. 9 Let the lasagna cool for 5 minutes before serving. Garnish with fresh basil leaves.