Ingredients
12 Spinach lasagna noodles
olive oil
1 eggplant chopped
1 zucchini chopped
2 small tomatoes finely chopped
1 medium green pepper finely chopped
1 medium red bell pepper finely chopped
1 medium onion finely chopped
2 cloves of garlic crushed
4 basil leaves finely chopped
3 tablespoons of olive oil
Bechamel sauce
Mozzarella cheese
Salt and black pepper to taste
Lay the lasagna noodles in hot water for 15 minutes.
In a large frying pan heat the olive oil and saute the garlic and the onions until fragrant. Add the rest of the vegetables and and saute until all the ingredients have browned. Season the vegetables with salt and pepper.
Layer the ingredients in this order (Noodles, Vegetables, Bechamel, Mozzarella) as many times as it needs to use all the lasagna noodles.
Sprinkle mozzarella cheese on top.
Cook in preheated oven at 350 F for 25 minutes
