2 1/2 cups Béchamel Sauce
2 1/2 cups strained tomatoes
1/2 cup freshly grated Parmesan cheese
225 g mozzarella cheese, grated
175 g dried no-precook lasagna
4 zucchinis, sliced
2 eggplants, sliced
2 tbsp butter
1 tbsp parsley, chopped
1 tbsp marjoram, chopped
1 garlic clove, chopped
Salt and pepper
Preheat the oven to 200ºC (400ºF).
Put half the eggplant slices on a greased pan and cook for 8 minutes.
Remove from the pan and drain on paper towels.
Add the remaining eggplant slices and extra oil and cook for 8 minutes.
Fry garlic, zucchinis, parsley and marjoram in melted butter for 5 minutes.
Remove fron the pan and drain on paper towels.
Layer the eggplant, zucchinis, mozzarella, tomatoes and lasagna in a greased heatproof dish.
Season with salt and pepper and finish with another layer.
Pour over the Béchamel Sauce, sprinkle with Parmesan cheese and bake for 40 minutes.