"Vegetable lasagna with tuna.

Cut the onion into small cubes and sauté in a pan with olive oil.

Crush the tomato and add to the already poached onion. Add a pinch of salt, pepper, oregano and a bay leaf. Keep over medium heat for about 10 minutes.

While the tomato is cooking, cut the zucchini and eggplant into slices of about 3 millimeters. Season with salt and pepper and set aside.

When the tomato is ready, put some of it in the bottom of an oven tray and start to assemble the "lasagna"; put a layer of zucchini slices, another of tomato, a can of well-drained tuna, sprinkle basil and put a layer of eggplant slices on top, repeat the process of tomato, tuna, basil until all the vegetable slices have been placed. Finish with a layer of tomato and basil.

Bake in the oven, preheated to 250 °C, with heat up and down and bake for 45 minutes in the lower part of the oven.

Five minutes before taking it out of the oven, put mozzarella cheese and raise the tray to melt and gratinate the cheese.

Remove from the oven and let stand for about 5 minutes. Serve and enjoy 😋