3 zucchinis
3 eggplants
2 yellow bell peppers
2 red bell peppers
12 organic tomatoes
4 cloves of garlic
1 sprig of thyme
120 ml of olive oil
Salt and pepper to taste
1 bunch of fresh parsley (large leaves)
2 cloves of garlic
20 g of crumbled goat cheese
50 ml of olive oil
3 zucchinis
3 eggplants
2 yellow bell peppers
2 red bell peppers
12 organic tomatoes
4 cloves of garlic
1 sprig of thyme
120 ml of olive oil
Salt and pepper to taste
1 bunch of fresh parsley (large leaves)
2 cloves of garlic
20 g of crumbled goat cheese
50 ml of olive oil
One day in advance, preheat the oven to 180°C
Place the whole bell peppers on a baking sheet and put them in the oven as close as possible to the upper flame
Leave them in the oven for about an hour, turning them occasionally until their skin starts to darken
Remove them from the oven and immediately wrap each one individually in plastic wrap
Then, pour a little cold water over the plastic wrap to stop the cooking process
Let them cool slightly and remove the plastic wrap slowly
Alongside it, remove the bell pepper peel
Now, with the bell pepper without skin, remove the core and seeds
Cut it into four pieces
Place them in a pan, cover with a little olive oil, season with salt and pepper, and add two cloves of garlic with skin and slightly crushed
Let it cook on low heat for about an hour
Tear off the tomato peel and seeds and cut the tomatoes into quarters
Arrange the tomato quarters on a plate and drizzle with a little olive oil
Place the crushed garlic on top of the tomatoes
Spread the thyme leaves over them
Bake in the oven at 90°C for about an hour and a half
On the day, slice the zucchini and eggplant into rounds
Heat some olive oil in a pan or skillet and sauté the vegetables with salt and pepper to taste
Parsley leaves are not used in this recipe
Process the parsley leaves with garlic, pepper, olive oil, and goat cheese until smooth
Check the amount of salt
Assemble the lasagna layers in an aluminum ring, alternating layers of zucchini, red bell pepper, pesto with goat cheese, eggplant, yellow bell pepper, and confit tomatoes
When serving, bake the lasagna in the oven at 180°C
Place it on a plate and garnish with a bouquet of fresh parsley.
