This Mediterranean vegetable lasagna is full of flavor thanks to grilled zucchini, eggplant, peppers and a fragrant tomato sauce. A delicious vegetarian meal that shows you can make an impressive lasagna with a few good ingredients and the right herbs.

Ingredients (4 people)

For the vegetable sauce

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, in thin slices
• 1 small eggplant, in thin slices
• 2 red peppers, in strips
• 400 g chopped tomatoes
• 200 ml passata
• 2-3 tsp Mamma Mia Natural Spices
• pinch of chili flakes for some heat
• Salt and pepper to taste

For the lasagna

• 8-10 lasagne sheets
• 250 g ricotta
• 200 g mozzarella, sliced or grated
• 50 g grated Parmesan
• Fresh basil

Preparation

1. Preheat the oven to 190 °C.
2. Heat a grill pan or frying pan and briefly roast the zucchini, eggplant and peppers on both sides until lightly colored.
3. In another pan, sauté the onion and garlic in olive oil.
4. Add the chopped tomatoes, passata, Mamma Mia Italian herbs and chili flakes (optional) and let simmer gently for 10 minutes.
5. Grease a baking dish and start with a thin layer of tomato sauce.
6. Place lasagne sheets on top, followed by grilled vegetables, a few spoonfuls of ricotta and more tomato sauce.
7. Repeat the layers and finish with mozzarella and Parmesan.
8. Bake the lasagna for 35 to 40 minutes until the top is golden brown.
9. Let rest for 10 minutes and garnish with fresh basil.

Serving tip

Serve with a fresh arugula salad and a splash of good extra virgin olive oil. Also nice with some toasted pine nuts for extra bite.