Vegetable lasagna, let's eat!

Preparation

1. Preheat the oven to 180 degrees.

2. In a large pot, cook the lasagna plates according to the manufacturer's instructions. Once they are cooked, drain them.

3. In a frying pan, put a little olive oil and when it is hot add the onion. Let it cook for about 3 minutes, add the garlic, chopped pepper, zucchini, pumpkin and salt. Stir occasionally until the vegetables are cooked for about 10 more minutes.

4. Add the roasted red peppers and the crushed tomato. Stir again and cook over low heat until the tomato liquid has disappeared and all the vegetables have reduced. Add the basil and season to taste with salt and pepper.

5. Add the ricotta cheese with the eggs and a little salt in a bowl. Stir until the ingredients are well incorporated.

6. Now, all that remains is to prepare the lasagna. In a baking dish, base the lasagna sheets. On top of the plates, put some vegetables to cover the entire surface. Spread over the vegetables half of the ricotta cheese, a little Parmesan and a little mozzarella cheese. Cover again with vegetables, and put lasagna sheets on them. Repeat again with the rest of the ricotta cheese, the Parmesan and the mozzarella.

7. Cover the lasagna with aluminum foil and bake for about 20 minutes. After this time, remove the aluminum foil and gratin for 15 more minutes until the top is golden.