Lasagna with Melanzane

A great pasta dish for any occasion:

1 large melanzani (about 350g) 1 large large e can of peeled tomatoes (850g) 2 tsp. tsp. Fresh oregano (or 1 tsp. Dried) 1 tsp. tsp.

tsp. fresh thyme (or 1/2 tsp. dried) black pepper pepper 100g black black olives (it also tastes good without whole g fat for for for the form

1. rinse the melanzani and the zucchini and cut the stalks into small pieces. Cut the vegetables into cubes of about 1 cm. Heat the olive oil in a saucepan and fry the cubes in it in batches all around. Remove with a slotted spoon and drain on kitchen paper. 2. Peel and chop the onion and garlic clove. Sauté in the remaining frying fat until soft. Add the tomatoes to the pot and mash them with a fork. Add the thyme, salt, oregano and pepper and cook for about 25 minutes with the lid on. In the meantime, cook the lasagna sheets in salted water until al dente and then drain. Halve the olives, remove the pits and add to the tomatoes with the diced vegetables. Bring everything to the boil briefly, season and, if necessary, add more seasoning. Preheat the oven to 220 degrees. Grease a fireproof dish. 4.

Foam the butter in a saucepan, add the flour and sauté briefly. Add the milk. Bring to the boil and stir in the Parmesan. Season with pepper, salt, nutmeg. In layers, add the pasta, the vegetables and the sauces.

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