LASAGNA EGGPLANT & ZUCCHINI

"LASAGNE MELANZANE & ZUCCHINE"






Ingredients:

• lasagna sheets (most of them doesn't require pre-cooking)
• 1 eggplant
• 1 zucchini
• 1 can of peeled tomatoes
• 500 ml of béchamel
• garlic
• parmesan
• fresh basil
• olive oil
• black pepper
• salt

Preparation:

In a frying pan add some sliced garlic and olive oil an saute for a few minutes,
Add the eggplant finely chopped and after few minutes the chopped zucchini and cook until they are starting to soften.
Add the peeled tomatoes and cook untill they are almost ready.
Ad some fresh basil leaves.

Cover the bottom of the baking pan with a layer of béchamel,
cover with lasagna sheets,
a layer of the vegetable mix,
a layer of béchamel,
a layer of grated parmesan.
Than start again with another layer of lasagna sheets and go on with the other layers.
Finish with another layer of lasagna sheets, cover it with béchamel, black pepper and top everything with a big layer of grated parmesan.

Put in the oven pre-heated to 200° and cook for 40-45 minutes or until the pasta sheets are golden brown.

Let it chill a few minutes before cutting.