Lasagnes aux légumes

03 — Method

1. Preheat the oven to 180 °C (350 °F) fan. Wash the eggplants and zucchini and cut them into 1.5 cm (½ in) cubes, skin on. Seed the 2 bell peppers and cut into 1 cm (⅜ in) dice.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
2. Thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and crush them. Chop half the basil, keeping the rest to garnish.
3. Heat 3 tbsp of olive oil in the large skillet over high heat and cook the eggplant for 10 minutes, stirring often, until golden. Set aside and cook the zucchini and peppers separately.
4. In the large sauté pan, cook the onions in 2 tbsp of olive oil for 8 minutes until golden. Add the garlic and tomato paste and cook 2 minutes, stirring, to toast the paste.
5. Add the crushed peeled tomatoes, sugar, dried oregano, salt and pepper and simmer over low heat for 15 minutes to thicken. Stir in all the sautéed vegetables and the chopped basil and cook 5 minutes together.
6. Build the lasagna in the gratin dish: spread 2 ladles of vegetable sauce on the bottom. Add a layer of lasagna sheets, breaking them if needed to cover the dish without overlapping.
7. Cover with a layer of vegetable sauce, a third of the béchamel and a little mozzarella. Repeat 3 times, finishing with a generous layer of béchamel on top.
8. Sprinkle generously with shredded mozzarella and grated Parmesan. Bake for 35 minutes at 180 °C (350 °F) until golden and bubbling. Let rest for 15 minutes before serving so the layers set.