Lasagna with vegetables is an original, but simple vegetarian dish. But it can also be prepared and served as a holiday. To do this, we will use sheets for lasagna, from which we roll rolls with vegetable filling and bake them with tomato sauce.
Peel the eggplant (although this is not necessary) and cut into small pieces.
To remove excess moisture and bitterness from the eggplant, salt the resulting pieces a little and put in a colander mounted above the bowl. Leave for 20-30 minutes - during this time, under the action of salt, the eggplant will secrete juice, which drains.
Boil the pasta sheets according to the instructions on the package in slightly salted water, adding 2-3 tablespoons of olive oil.
When ready, rinse them with cold water to stop the cooking process.
Lay the sheets of lasagna on a kitchen towel a short distance from each other.
For the filling, peel the onion head and garlic and chop finely. Sweet pepper and zucchini cut into medium-sized cubes.
Heat olive oil in a pan. First put the onion with garlic and fry a little over medium heat, so that the onion softens slightly and a pleasant garlic aroma appears. Then add chopped sweet pepper and stir, simmer for about two minutes.
Put chopped zucchini and prepared eggplant. Fry together, stirring occasionally, about 5 minutes. Correct the taste for salt and black pepper. At the end, if desired, you can add chopped parsley or other herbs. When ready, set aside briefly to cool slightly.
Grease each leaf of lasagna with a thick layer of Ricotta cheese.
Spread a layer of fried vegetables on top - about 2 tablespoons per sheet (everything will not go away, part of the filling will remain on the sauce). Sprinkle a little grated Parmesan on top and roll the stuffed rolls into rolls.
Make the sauce. To do this, put a frying pan with the remaining fried vegetables on the fire and add canned tomatoes to them in their own juice. Bring this mixture to a boil, then turn into a homogeneous mass using a blender.
Distribute about half of the resulting tomato sauce along the bottom of the baking dish. Lay prepared rolls on it so that the seam is at the bottom.
Lubricate the top of the rolls with the remaining tomato sauce and sprinkle with a little grated parmesan.
Cover the mold with foil. Put in an oven already preheated to 180 degrees and bake for 25 minutes. Then, removing the foil, bake for another 5 minutes.
Remove from oven and let cool for about 5 minutes before serving.