Sunny lasagna with grilled vegetables ๐Ÿ†๐ŸŒถ๏ธ

Arrange the eggplant, zucchini, pepper and onion slices on a baking sheet. ๐Ÿ†๐Ÿฅ’๐Ÿซ‘๐Ÿง…
Brush them with olive oil and sprinkle with salt, pepper and Provencal herbs. ๐Ÿง‚๐ŸŒฟ
Roast in the oven for 20 minutes, until tender and lightly browned. ๐Ÿฝ๏ธ
Prepare the tomato sauce:

In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautรฉ until translucent. ๐Ÿง…๐Ÿง„
Add the crushed tomatoes, sugar, salt and pepper. Simmer for 15-20 minutes. ๐Ÿ…
Stir in the fresh basil at the end of cooking. ๐ŸŒฟ
Prepare the cheese mixture:
In a bowl, mix the ricotta with half of the grated mozzarella. Season with salt and pepper. ๐Ÿง€

Assemble the lasagna:

In a gratin dish, spread a thin layer of tomato sauce on the bottom. ๐Ÿ…
Lay down a layer of lasagna sheets. ๐Ÿ
Add a layer of grilled vegetables. ๐Ÿ†๐Ÿฅ’๐Ÿซ‘
Spread a layer of the cheese mixture. ๐Ÿง€
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. ๐Ÿง€
Cooking:

Cover the dish with aluminum foil and bake for 25 minutes. โฒ๏ธ
Remove the foil and continue baking for an additional 15 minutes, until the top is golden and bubbly. ๐Ÿ”ฅ
Serve and garnish:

Let the lasagna rest for 10 minutes before serving to make it easier to cut. ๐ŸŒก๏ธ
Garnish with fresh basil leaves. ๐ŸŒฟ
Serve hot and enjoy this friendly and tasty dish! Enjoy your meal! ๐Ÿ˜‹

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