Vegetable lasagna without béchamel sauce

Cut all the vegetables into small pieces, less than 0.5cm.

Heat EVOO in a large frying pan and add the onion, peppers and zucchini.

When everything is poached over medium heat, add the mushrooms and tomato.

Finally add the fried tomato once we see that everything is well poached and the vegetables are soft. Let it simmer for a while. I added salt, oregano and basil.

In a glass baking dish, put oil/fried tomato on the base in a thin layer so that it does not stick to the oven. Place the pasta plate and the vegetables alternately.

Finish with a layer of vegetables and bake in the oven for 20 minutes at 200 degrees.

Remove. Add the grated cheese and add another 10 min. Remove and ready.