Roasted Vegetable Lasagna with Ricotta

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Bright, lighter-than-classic lasagna, full of flavour. Ingredients for 6 servings: - 9 lasagna sheets - 1 zucchini - 1 eggplant - 2 bell peppers - 400 g tomato sauce - 250 g ricotta - 80 g Parmesan - 1 onion - 2 tbsp olive oil - herbes de Provence, salt, pepper Preparation: 1. Cut the vegetables into pieces and roast them for 25 minutes at 200°C with the oil and herbs. 2. Mix the ricotta with half of the Parmesan, salt and pepper. 3. Spread a little tomato sauce in the baking dish. 4. Layer the sheets, vegetables, ricotta and sauce. 5. Repeat until the dish is full. 6. Finish with tomato sauce and the remaining Parmesan. 7. Bake for 35 minutes, then let rest for 10 minutes before serving. Suggestion: add a few fresh basil leaves just before serving.