Lasagna with zucchini

Ingredients:

• Twelve sheets for lasagna
• two eggs
• ½ cup grated Parmesan cheese
• salt and black pepper
• one cup finely chopped red bell pepper
• one cup finely chopped yellow bell pepper
• one finely chopped onion
• Two claw garlic, crushed
• one medium carrot, grated
• one medium zucchini, grated
• one cup of finely chopped spinach
• six tomatoes, sliced ​​in small slices
• 200 g of tomato sauce
• two teaspoons of dried parsley
• one teaspoon of sugar
• one teaspoon of basil
• one teaspoon oregano
• two and a half cups of grated mozzarella
• ½ cup Romano cheese

Mix in a large bowl the ricotta, egg, Parmesan, salt and pepper. Fry until soft onions and garlic, let it cool slightly and add the carrots, zucchini, tomatoes, spinach, parsley, salt, sugar, basil and oregano. Spread one cup of sauce on the bottom of the baking dish, place three sheets of lasagne, they pour a half cup of sauce and place 1/3 of the mixture with ricotta, mozzarella, sprinkle quarter. Put another layer of lasagna sheets, then the sauce, ricotta and so on. Make two more layers and then put a layer of zucchini, cover it with a sheet of lasagna and sprinkle with remaining mozzarella them Mozzarella: an authentic Italian taste . Close the form foil and bake for an hour at 180 degrees. Then remove foil and bake for another ten or fifteen minutes, until top appears golden crust.

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