"This is a recipe I put together from bits and pieces from various books and online recipes. I'd say the root is from a recipe "MaraboutChef" book, a french book collection. The recipe was actually for a Lasagna Verde, but I liked the idea to just put all your ingredients in a big bowl and then make the Lasagna from your mixture. The problem with this recipe is the way it looks...The blend of tomatoes and ricotta gives it a sort of pink-orange color, which really denotes with how good it tastes and smells!"
Take a large bowl (like much bigger than all your ingredients combined, you’ll need to be able to mix the whole thing!).
Slice all the vegetables in pieces (coarse if you like to taste each individual veggy, fine if you prefer an equally distributed taste) and throw them into the bowl.
Add the tomatoes, the Ricotta, the Parmesan and the eggs, and stir the whole mix until the tomatoes seems well mixed with the Ricotta.
Start the oven at 180ºC.
In a large oven dish, lay a layer of sauce, then lay on top a layer of lasagna leaves. It’s important the leaves don’t overlap, otherwise they’ll stick together and will be undercooked.
Repeat the operation 3-4 times, until you reach the top of your dish (finish with a layer of vegetables).
Sprinkle the Parmesan on top of that.
Cover the dish with aluminum, reflecting side on the inside. Put it in the oven and let it cook 30-40 min (after 30min you may want to check how cook the leaves of lasagna are).
Remove the aluminum and let the Lasagna roast for another 10-20 min.
» 15 leaves of pre-cooked Lasagna
» 2 small Zucchinis
» 200gr Mushrooms
» 2 Onions or 4-5 Green Onions
» 600gr Canned Tomatoes
» 400gr Ricotta
» Fresh Parmesan (ideally Reggiano) or Pecorino
» 2 lightly battered Eggs