Vegetable lasagna,

Turns the oven and let warm to high temperature (250 ° C). Remove the oven rack and let hand.

Wash the tomatoes and cut them into quarters. Using a spoon girl, get rid of the parties nuggets. chop the onion into cubes.

Heated to high heat medium pot with a stream of olive oil. Saute onion with a pinch of salt and pepper, until it is soft. Then add the tomatoes, it incorporates well with onion and oil, reduce heat and top (inside) round the pot.

Let it cook well, checking occasionally, until the tomatoes are soft and easy to grind with the wooden spoon. When they are, uncover the pot, add the balsamic vinegar, the English sauce, sugar and ¾ of the chopped basil. Adjust salt and continue cooking, uncovered the pot now. Stir occasionally, always crushing tomatoes.

If you feel that the sauce is a little dry, take a few squirts of boiling water. If on the contrary feel one with plenty of water, climb a little fire. Should be ready around 25 to 30 minutes since you started cooking. Liquefies half of the sauce with the immersion blender or juicer and return it to the pot.

For while preparing vegetables. With a good mandolin cut eggplant lengthwise into thin sheets. Put them to soak in a bowl of water and 1 tablespoon salt (each aubergine), putting a weight on top so they are submerged.

Follow Mandolin: short of the same way the Italians pumpkins. Foil extends over the grid of the furnace and over it, extending blades zucchini one side to the other. Bake for about 15 minutes. This is to dry them and thus prevent waste your much water once inside the lasagna.

By cutting into sheets while continuing carrot and pumpkin. Cut the peppers into strips, grate the goat cheese with the thick part of the grater and leave everything by hand.

When the time is fulfilled zucchini, sheets transferred to a plate. Boot water eggplants, dry them with a cloth and repeats the same procedure oven drying.

Lists having vegetables and sauce, it's time to put together. Take a pan or large baking, about 30 × 40 cm, and 2 tablespoons of sauce distributed in the background.

Evenly distributed half sheets cover with zucchini and carrot blades. Take a pinch of salt, 2 tablespoons dealt face up other sauce and sprinkle over half the grated cheese.

Then cover the cheese with pumpkin sheets and then with the back of a spoon, distributes half of the ricotta. Spread over half of the strips of paprika, a pinch of salt and covers everything with 2 tablespoons of sauce.

Follow the rest of the zucchini and eggplant up sheets. Cover with the remaining sauce and then the rest of the cheese. After distributes the rest of the ricotta in different pompons.

In a small bowl whisk the egg with the milk and a pinch of salt and pepper. Divide the mixture at the top and ends with a few squirts of olive oil.

Covers the aluminum source and baking paper for 30 minutes. Then pulls aluminum and baked paper 15 minutes or until lightly browned above. Let stand for 5 minutes before serving.