Vegetable Lasagna

Preheat the oven to 200°C (approximately 400ºF).

Rinse the bell peppers, cut in half, remove seeds and ribs and dice. Peel the onion and cut into cubes. Heat some oil in a pan and sauté the diced peppers with the onion for 5 minutes. Season with salt and pepper and then set aside.

Rinse the broccoli and cut into florets. Peel the stalk and cut the woody, lower part into small cubes. Blanch in salted water for 6 minutes. Drain well.

Slice the potatoes in half, quarters or slightly smaller depending on size.

Place the pasta sheets in boiling, salted water and cook until al dente. Drain on a kitchen towel.

Grease a round baking dish with butter. Layer half of the vegetables into it. Shower with cheese and cover with 2 pasta sheets. Add the rest of the vegetables and again shower with cheese. Place the remaining lasagne sheets on top and finish with a layer of potatoes. Season with salt and pepper and shower with plenty of cheese.