Ingredients for
4
people:
Courgettes: 2
Eggplant: 2
Tomatoes: 4
Garlic: 2 cloves
Brin of marjoram: 1
Balls of mozzarella: 2
Parmesan: 40 g
Rectangles of lasagne: 12
Olive oil: 3 tbsp. soup
Salt
Pepper
Preparation steps:
1 Rinse courgettes and eggplants. Sponge them, then cut them into large slices lengthwise, without peeling them. Brush with olive oil and brown in a hot pan on both sides, salt and pepper.
2 Poach the lasagna 5 min in boiling salted water, rinse with cold water and drain on a cloth.
3 Peel and seed the tomatoes, coarsely chop the pulp. Peel and squeeze the garlic, add it to the tomato with marjoram, salt and pepper. Cut the mozzarella into thin slices.
4 Preheat oven th. 7 (210 ° C). Oil a baking dish, arrange a layer of lasagna, a layer of vegetables, mozzarella and so on until the ingredients are depleted, ending with a layer of lasagna. Cover with tomato pulp. Sprinkle with Parmesan, sprinkle with remaining olive oil, and bake 45 min. Serve hot.
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