This vegetable lasagna layers zucchini, eggplant, and bell peppers between swathes of tomato sauce and b\u00e9chamel. It\u2019s a vibrant and fulfilling dish, ideal for a summer dinner.<\/p>\n
Serves 6<\/p>\n
– 12 lasagna noodles
\n– 1 zucchini
\n– 1 eggplant
\n– 1 red bell pepper
\n– 400g crushed tomatoes
\n– 1 onion
\n– 2 cloves of garlic
\n– 500 ml b\u00e9chamel sauce
\n– 100g grated Emmental cheese
\n– 3 tbsp olive oil
\n– A pinch of salt
\n– A pinch of pepper
\n– A handful of pine nuts<\/p>\n
Total Time: 1 hour 20 minutes<\/p>\n
Prep Time: 25 minutes<\/p>\n
Cook Time: 45 minutes<\/p>\n
Start by washing the zucchini, eggplant, and bell pepper. Slice the zucchini and eggplant into even rounds, and cut the bell pepper into thin strips.<\/p>\n
Finely chop the onion and mince the garlic. Saut\u00e9 them in olive oil, then add the crushed tomatoes. Season with salt and pepper and let it simmer for 10 minutes.<\/p>\n
In separate pans, saut\u00e9 the eggplant slices and bell pepper strips in a bit of olive oil for a few minutes until they begin to soften. Set the zucchini slices aside for the final assembly.<\/p>\n
Spread a thin layer of tomato sauce at the bottom of the baking dish. Place a layer of lasagna noodles over the sauce, then distribute the bell pepper strips on top.<\/p>\n
Place another layer of lasagna noodles, then arrange the eggplant slices over them. Cover with some of the tomato sauce and a layer of b\u00e9chamel sauce.<\/p>\n
Add the final layer of lasagna noodles and top with the remaining b\u00e9chamel sauce. Arrange the zucchini slices neatly over the top. Sprinkle the grated Emmental cheese and distribute the pine nuts, allowing them to toast slightly during baking.<\/p>\n
Bake in a preheated oven at 350\u00b0F (180\u00b0C) for about 35 minutes, until the zucchini is tender and the top is nicely browned. Allow the lasagna to rest for a few minutes before serving.<\/p>\n\n\n