If you’re bringing a meal to a friend who just had a baby or lost a loved one, this is also the perfect dish.
INGREDIENTS – 1 large zucchini – 1 eggplant – 1 red pepper – 1/2 glass of tomato sauce – 250 g of cream cheese (Philadelphia type) – 250g ricotta cheese – 9 or 12 sheets of lasagna pasta (depending on the size of the dish) – 90g grated mozzarella – olive oil – salt and pepper
STEP 1 wrap each vegetable (1 zucchini, 1 pepper, and 1 aubergine) in aluminum foil and place them on the oven tray at 200º
STEP 2 We take out the vegetables, remove the aluminum foil, and without peeling them (the skin can be eaten and also has many nutrients) we cut them into longitudinal strips
STEP 3 On the other hand, in a bowl mix the cream cheese with the ricotta cheese.
STEP 4 Assemble the lasagna
STEP 5 Assemble ech layer with tomato spread and ricotta