Vegetable lasagna

Ingredients:

Lasagna

• 2 tbsp. l. olive oil
• 1 medium onion, chopped
• 2–3 cloves garlic, crushed
• 1 can (110 g) of tomato paste
• 2 tbsp of water
• 1 package wonton dough, about 60 pcs.
• 2 large yellow zucchini, peeled and sliced ​​very thinly lengthwise
• 2 large zucchinis, peeled and sliced ​​very thinly lengthwise
• 1 large eggplant, peeled and sliced ​​lengthwise into very thin slices, with a mandoline
• 2 large fresh tomatoes, sliced ​​into very thin rounds
• 2 cups ricotta
• 0.5 tbsp. grated mozzarella
• 6–8 sprigs of fresh basil

Red pepper coulis

• 1.5 tbsp cornstarch
• 3/4 cup chicken broth
• 3 tablespoons of butter
• 1 roasted red bell pepper, seeded and peeled
• 1 small clove of garlic

Preparation:

1. Lasagna:
   
   Heat olive oil in a small skillet and sauté the onion and garlic until translucent, being careful not to brown the garlic. Add the tomato paste and 2 cups of water, season with salt and pepper to taste. Cover and cook over low heat for about 15 minutes.
2. Preheat oven to 350°F (175°C). Line the bottom of a lasagna dish with a quarter (about 15) of the wonton dough pieces, then layer with yellow squash, zucchini, eggplant, fresh tomatoes, about 1/2 cup tomato sauce, and 1/2 cup ricotta. Repeat layers to make a total of 4 layers, finishing with mozzarella cheese on top. Bake covered with foil for about 30 minutes, then uncovered for about 10 minutes. Remove from the oven and let rest for 10 minutes. While the lasagna is in the oven, prepare the red pepper coulis.
3. Coolie:
   
   Combine cornstarch and chicken broth. Melt the butter in a saucepan over medium heat, then add the chicken broth mixture, red pepper flakes, and garlic. Simmer over low heat for 30 minutes. Transfer the hot mixture to a blender and blend until smooth.
4. Spoon some red pepper coulis onto a serving platter and top with a square of lasagna. Garnish with fresh basil sprigs.