FRIJE

Instructions

• 1.   Finely chop the onion and dice the garlic. Sauté them in a pan with 3 tbsp of oil and parsley until they are lightly browned.
• 2.   Dice the zucchinis (removing the stem). Remove the stems, fibers, and seeds from the bell peppers, then cut them into pieces of the same size as the zucchinis. Add them to the hot pan and sauté for 5 minutes.
• 3.   Then pour in the tomato sauce, add the oregano, salt, and basil leaves. Let it simmer over low heat for 25-30 minutes, then season with pepper.
• 4.   Slice the mozzarella, then cut it into pieces knowing that you will tear it a bit more for assembly 😉
• 5.   Dip the lasagna sheets in boiling salted water for 30 seconds (2 at a time, and if they are dry, less time is needed even though I prefer fresh ones), drain them with a slotted spoon, and place them on a clean towel.
• 6.   Preheat the oven to 200°C (392°F). Proceed with the assembly in a rectangular baking dish of about 30 cm: a layer of sauce, 3 lasagna sheets, sauce, ricotta, mozzarella, basil leaves, and half of the parmesan. Place the other three sheets of pasta, then the sauce, basil, ricotta, mozzarella pieces, and the remaining parmesan.
• 7.   Place the cherry tomatoes on top, drizzle with olive oil, then bake for 25-30 minutes until a nice crust forms (if it browns too quickly, depending on the oven, cover with parchment paper or reduce the temperature by 20°C).
• 8.   Let it cool slightly, then cut and serve.

Nutritional information *

Reference

• www.undejeunerdesoleil.com/2020/09/lasagnes-vegetariennes-italiennes-recette-et-video.html