- 3 bell peppers (red-yellow)
- 2 small eggplants
- 2-3 cloves garlic
- olive oil
- 240gr canned tomatoes
- 400gr ricotta cheese
- 100gr soft yellow cheese of your choice, shredded
- 1 egg white
- 250gr mozzarella
- 150gr lasagne (9 sheets)
Preheat oven to 200C.
Cut peppers in half and remove stem and seeds.
Peel garlic cloves.
Line a baking pan with parchment paper and arrange all vegetables.
Drizzle peppers and garlic with olive oil, salt, pepper and thyme.Bake them for 40 minutes. Eggplants need some more time.
When the eggplants are ready, leave aside to cool and peel them.
Add all roasted vegetables and the canned tomatoes in a bowl and mash them with a hand blender.
In another bowl, mix ricotta, soft yellow cheese, egg white and pepper.
Cut mozzarella in slices.
Grease a baking dish and pour 1/3 of vegetable sauce. Layer 3 lasagne sheets. Spread half the cheese mixture. Cover with 1/3 vegetable sauce, 3 lasagne sheets and the rest of the cheese mixture. Continue with 3 lasagne sheets, the rest of the vegetable sauce and cover with mozzarella slices.
Cover the dish with aluminium foil and bake for 20 minutes. Uncover and continue baking for 10 more minutes.