Vegetable salad with ricotta

Name: vegetable salad with ricotta
Cook time: 45 min
Total time: 90 min
Yield: 4
Cuisine: Italian
Ingredients: 2 eggplant; 4 el traditional olive oil; 2 zucchini; 1 Scale Tasty vine tomato; 300 g frozen spinach à la crème; 100 g Parmigiano Reggiano broken; 590 g grilled red pepper; 1 lemon; 250 g ricotta coolers; 425 ml pizza sauce aromatizzata

Lasagne with aubergines, courgettes, tomatoes, spinach, peppers, ricotta and pizza sauce.

Ingredients

Kitchen Stuff

1 grill pan
1 elongated baking dish 15 x 20 cm

Directions

Preheat the oven to 180 ° C.
Cut the aubergines lengthwise into slices of 1/2 cm thick. Heat the grill pan without oil or butter.
Brush the eggplant slices with the oil, sprinkle with pepper and salt and grill if necessary in 2 parts 6 minutes. Turn halfway.
Meanwhile, cut the courgettes lengthwise in slices of 1/2 cm thick.
Brush the zucchini with the oil, sprinkle with salt and salt and grill in 2 parts 5 minutes. Turn halfway.
Meanwhile cut the tomatoes into slices. Heat the spinach in a pan over low heat. Grate the Parmesan cheese.
When the spinach has thawed, add half of the cheese and remove from the heat. Drain the pepper.
Clean the lemon and grate the yellow skin of the lemon. Mix through the ricotta.
Grease the oven dish. Divide 1/2 a spinach per person over the oven dish.
Cover 1/3 of the eggplant, 1/3 of the zucchini, 1/3 of the pizza sauce, 1/3 of the pepper and 1/3 of the rest of the spinach.
Make 2 more layers.
Divide the ricotta over it. Put the tomato slices on top and sprinkle with the rest of the cheese.
Bake the lasagna in the middle of the oven for about 45 minutes.