Eggplant and zucchini vegetable lasagna

Slice the eggplant, zucchini and mushrooms. Cook in a frying pan or in the oven with a drizzle of oil and seasoning to taste (I baked them in the oven for 10 minutes at 180°). Set aside in a separate dish, keeping the oven preheated.

To make the sauce, pour the jar of crushed tomato in a frying pan and cook over medium heat until the water has evaporated a little. If you are going to add minced meat, now is the time. Add the can of tuna (can be omitted for vegetarians) and seasonings (I added salt, pepper, sweet paprika, nutmeg, and basil). Cover the pan so that the water does not evaporate too quickly, and when it has the desired consistency turn off the heat. (Keep in mind that when you turn off the heat the sauce will continue to evaporate a little and will be thicker afterwards).

At the same time we boil water in a pot and add one by one the lasagna pasta sheets with a pinch of salt. Make sure they are not raw! Then drain and wash with cold water.

Prepare the ovenproof dish. The layers are: the vegetables that we had cut into slices below, then plates of pasta, tomato sauce with grated mozzarella on top; vegetables, pasta plates, tomato sauce, ... At the top you can add bechamel sauce purchased or homemade previously.

Put the tray in the oven for about 6 minutes at 180° until the cheese is melted and lightly toasted. Remove from the oven, let stand a few minutes and ready!