Oven-grilled lasagna

Ingredients for 3 servings:

• 1 eggplant(s)
• 2 zucchinis
• 2 bell peppers, red and yellow
• 2 balls of mozzarella
• 4 m.-sized tomatoes
• 3 garlic cloves
• 2 tbsp, heaped basil
• 2 tbsp, heaped parsley
• 2 tbsp, heaped oregano
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

without any pasta

Wash and trim the vegetables. Cut the eggplant and zucchini lengthwise into 1/2 cm thick slices. Deseed the bell peppers and cut into 4 pieces. Thinly slice the mozzarella. Place the vegetables on an oven rack, then brush with olive oil and sprinkle with oregano and parsley. Grill the vegetables in a preheated oven at 180°C for 15 minutes on each side. In the meantime, prepare a tomato sauce. Blanch the tomatoes in boiling water, peel them, and cut them into small pieces. Heat a little olive oil in a frying pan and briefly fry the garlic. Add the tomatoes. Season with salt and pepper, removing the garlic at the same time. Simmer for 5-7 minutes and then puree with a hand blender. Add the chopped basil. In a baking dish, start with a thin layer of tomato sauce, then continue with a single layer of eggplant. Place the zucchini slices on top of the eggplants and the bell peppers on top of the zucchini. Cover with sliced ​​mozzarella and a little tomato sauce. Sprinkle with oregano and parsley. Repeat the same layers. Grill in the oven at 180°C for 7 minutes, cooking only on top.