Ingredients

45ml olive oil Napolina
2 zucchini, chopped into 1-inch pieces
1 eggplant, chopped into 1-inch pieces
1 large red bell pepper, chopped into 1cm pieces
1 medium red onion, diced
2 garlic cloves, crushed
345g tin Napolina Bolognese Sauce for Lasagne
335g tin Napolina white lasagne sauce
30g Parmesan cheese, grated
150g mozzarella cheese, grated
Napolina Egg lasagne sheets
Salt and black pepper to taste

1st Preheat oven to 200 ° C / gas mark 6th
2nd Heat 15ml olive oil, fry in a deep pan and gently cook until the onion is soft.
3rd Meanwhile, throw the zucchini, bell pepper and eggplant spread in 30ml olive oil, salt and black pepper on a roasting pan or baking sheet. Roast for 25-30 minutes or until lightly caramelized. Toss one-get or twice during cooking to a uniform color. Reduce oven to 180 ° C / gas mark 4th
4th Once the onion is soft, add the garlic and cook for a few minutes. Paste the Bolognese sauce and fried vegetables and cook for about 10 minutes.
5th To assemble, spoon a layer of roasted vegetables and sauce on the bottom of the baking dish and spread with egg lasagne. Spoon another layer of roasted vegetables and sauce mix, then cover with more leaves of egg lasagne.
6th Spread the white sauce lasagna and top with the grated mozzarella and Parmesan.
7th Bake for 35-40 minutes or until golden brown and bubbling.