A lasagna made with vegetables used raw. Quick to prepare even if it requires a long cooking time in the oven. It will delight you because it is very tasty and fragrant like the summer wind.
Ingredients (for 4-5 people)
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Potatoes 400 gr.
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Zucchini 400 gr.
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Tomatoes 300 gr.
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Onion 1 large
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Aubergine 300 gr.
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Abundant basil
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Extra virgin olive oil 80 gr
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Salt to taste
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Oregano to taste
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Breadcrumbs 2 tablespoons
Wash and cut the zucchini and eggplant into fairly thin slices without removing the skin. Wash, peel and cut the potatoes into slices, slice the onion. Wash and cut the cherry tomatoes into wedges. Chop the basil.
Grease a 30×40 cm baking pan with oil and place the potato slices.
Add a pinch of salt and oregano.
Continue by adding the cherry tomatoes, onion and eggplant. Always add a pinch of salt, oregano, chopped basil and oil.
Put the zucchini, more cherry tomatoes, basil, salt and oil. At the end, add a sprinkling of breadcrumbs.
Bake at 180* for 50 minutes. You will see that the upper part will be au gratin.
Let it cool and you can serve. It is delicious and fragrant even cold.
"Our language is worth nothing in describing the world of smells". (Patrick Suskind, German writer).