The recipe is extremely beautifully colored and tasty and this is due to the color of the vegetables. It is prepared extremely simply and in a few minutes: wash the vegetables, slice the zucchini and eggplant as it is with the peel (I used a mandolin but you can also make it with a knife), cut the tomatoes into thick slices. Season well with salt, pepper, a little olive oil and grill all the vegetables, including the tomatoes.
In a non-metallic oven-resistant dish, place the vegetables in layers as you do with lasagna, I started with eggplant, zucchini, tomatoes and so on ... Between layers we season with hot pepper flakes, a thin layer of pesto: //retete/pesto-58364.html that the vegetables stick together and take a good flavor from the sauce. At the end, put an extremely thin layer of grated Parmesan cheese and bake at 200 degrees for 15-20 minutes.
Leave it to cool a bit and cut large squares, it is sublime in taste, light but intense in flavors, one of my favorites in terms of lasagna and the most important is without many calories, mission accomplished :)