Vegetarian lasagne with aubergine, zucchini and ricotta

Ingredients

For 1 serving

• Egg pasta60 g
• Zucchini100 g
• Eggplant100 g
• Tomato passata120 g
• Part-skim ricotta80 g
• Light mozzarella30 g
• Parmigiano Reggiano5 g
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). Wash the courgettes and aubergine, trim them and slice them lengthways about 4 mm thick.
2. Heat a griddle pan over high heat until smoking hot and grill the vegetable slices for 2 minutes per side, until they have dark marks and are tender; season lightly with salt.
3. Meanwhile season the tomato passata with the olive oil, a pinch of salt and a few torn basil leaves.
4. Bring a small pan of salted water to the boil and blanch the egg pasta sheets for one minute, one at a time; drain and lay them flat on a clean tea towel.
5. Cut the mozzarella into small cubes. Spread a spoonful of passata in the cocotte, then layer pasta sheet, passata, grilled vegetables and spoonfuls of ricotta; finish with passata, mozzarella and grated Parmigiano Reggiano.
6. Bake at 190 °C for 25 minutes, until the mozzarella has melted and the top is golden; rest for 5 minutes and finish with a few basil leaves.