Vegetarian Lasagne

Cook the lasagne sheets in plenty of boiling, salted water far about 5 minutes, until very al dente. Drain and sprinkle with 1 tbsp olive oil. Wash, trim and slice the courgettes. Wash the peppers, remove the stalks and seeds and cut the peppers into pieces. Peel and thinly slice the onions. Wash the tomatoes, cut out the stem ends and slice thickly.

Drain and slice the mozzarella.

Preheat the oven to 200°C.

Brush a baking dish with olive oil. Cover the base of the dish with a layer of lasagne (4 sheets). Cover the lasagne with a third of the tomatoes, half of the vegetables and a third of the mozzarella. Sprinkle with a little Parmesan. Season lightly with salt and pepper and scatter with a few sprigs of thyme. Add a little stock. Repeat this process once more. Finish off with a final layer of lasagne, the rest of the mozzarella and the remaining tomato slices. Season with salt and pepper and sprinkle with the rest of the Parmesan. Add a little more stock and bake in the preheated oven for about 25 minutes.