This lighter take on lasagna is made with layers of thinly sliced eggplant and zucchini instead of pasta. The Thermomix makes quick work of the tomato sauce, which is made with canned tomatoes, garlic, and herbs. The ricotta cheese filling is also made in the Thermomix, with a blend of ricotta, Parmesan cheese, and herbs. Once assembled, the lasagna is baked until bubbly and golden brown. Serve with a side salad for a satisfying meal.
