Noodles with zucchini and eggplant

Ingredients for 4-6 people

For the lasagna

• 50 grams of feta cut into pieces
• 1 clove garlic, finely chopped
• 1 beaten egg
• 2 tablespoons breadcrumbs
• 1/2 box chopped tomatoes
• 1/2 cup parsley
• Salt Pepper
• 1 box of lasagna
• 4 sliced ​​zucchini
• 2 sliced ​​eggplants
• 100 grams of grated parmesan
• 100 grams of grated feta

For the sauce

• 1/2 can of tomato juice
• 1 chopped onion
• 1/2 glass of white wine 1/2 box of chopped tomatoes

Implementation

For the lasagna

1. Boil the noodles in salted water for about 5 minutes, evenly - just to be a little soft but not completely hard.
2. Cut the aubergines with the zucchini into thin slices and fry lightly. If you want, you can also bake the aubergines with the zucchini in the oven for 10 minutes at 180 in the air.
3. Saute the garlic in a saucepan and add the tomatoes, salt and pepper. Boil for 2-3 minutes on low heat.
4. Add the aubergines together with the zucchini and stir for a while.
5. Once it cools down a bit, add the beaten egg, cheese, toast and parsley and mix well to combine.

For the tomato sauce

1. In a saucepan that has heated very well, sauté the onion for 4-5 minutes, add the garlic and continue for 10 seconds.
2. Add the tomatoes and cook over high heat for about 10 minutes.
3. The sauce in this case you want to have liquids so that the pasta absorbs them during baking.
4. Remove from the heat, season with salt and pepper and add the mint.
5. Spread tomato sauce on the bottom of a pan, sprinkle with a little parmesan and put a layer of lasagna on top. Add the filling mixture.
6. Continue with lasagna, stuffing, lasagna, a little sauce, parmesan and finish with the feta.
7. Bake in the oven for about 30-40 minutes at 180 degrees Celsius.