Summer Vegetable Lasagna

Summer Vegetable Lasagna, a colorful dish! Ingredients: a red pepper a 1L bottle of sieved tomatoes tomatoes eggplant 500g button mushrooms kale or spinach lasagna sheets 500g ricotta juice and zest of 1 lemon fresh basil parmesan Sauté in a wok and add a red pepper cut into cubes. Let it cook for 5 minutes and add 1 1-liter bottle of sieved tomatoes. When it starts to simmer, stop cooking. Place a ladle in the bottom of a large dish. Spread 1 side of several lasagna sheets with a mixture: 500g ricotta + juice of 1 lemon and zest of the lemon + basil. Place these lasagna sheets uncoated side down with the tomatoes and line the dish with them. Add a layer of previously baked eggplant (thinly sliced ​​- oven 180 degrees brushed with olive oil and oregano). Then a new layer of sliced ​​button mushrooms, a new layer of kale or spinach if you don't have any, sprinkle with tomato sauce and so on: lasagna sheets, ricotta, eggplant, button mushrooms, kale, remaining coulis and/or tomato slices, sprinkle with Parmesan. Bake for about 45 minutes at 160 degrees. It's ready! Serve with arugula. Recipe and photo by Happyofood