La recette est en anglais mais elle est super bonne
2 tbsp (25 mL) extra-virgin olive oil
1 onion, diced
4 cloves garlic, minced
14 tsp (1 mL) hot pepper flakes
2 zucchini, diced
2 sweet red peppers, diced
1 eggplant, diced
1 bay leaf
1/2 tsp (2 mL) each dried thyme and oregano
1/2 tsp (2 mL) each salt and pepper
1 can (28 oz/796 mL) whole tomatoes
1/4 cup (50 mL) each chopped fresh basil and parsley (or all parsley)
1/4 tsp (1 mL) ground nutmeg
1 tub (475 g) ricotta cheese
3 cups (750 mL) shredded mozzarella cheese
1 cup (250 mL) grated parmesan cheese
15 lasagna noodles (about 10 oz/300 g)
In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper
flakes until softened, about 6 minutes.
Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring,
until edges of eggplant are golden, about 10 minutes.
Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer,
stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.
In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese.
In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer
to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L)
glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.
Top with one-third of the remaining noodles; spread with one-third of the remaining vegetable sauce,
then dot with half of the cheese filling. Starting with noodles, repeat layers once.
Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.
Cover loosely with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and
heated through, about 25 minutes. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes;
refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 375°F/190°C oven for 30 minutes;
uncover and reheat for 15 minutes longer.)