Lasagna with ham, grilled vegetables and cheese

In a saucepan, sweat the onion and the garlic in the oil. Do not overcook. Add the tomatoes, crushed by hand.

Add the tomato paste and sugar; season.

Bring to a boil and let simmer slowly for 30 minutes. Remove from heat; add the basil.

Adjust seasoning and set aside, keeping hot.

Preheat the oven to 220°C (425°F), or the barbecue on high setting.

Cut the zucchini into long slices, and the pepper and onion into quarters. On a baking sheet, combine the vegetables with the olive oil and the rosemary, add salt and pepper, and completely coat the vegetables.

Bake (in the oven or the barbecue), stirring from time to time, until the vegetables are browned.

In a bowl, combine the ricotta, egg whites, chili, basil, oregano, nutmeg, pepper, 50 g mozzarella and 35 g ricotta. Mix well and set aside.

In a gratin dish, alternate layers of sauce, pasta, ham and grilled vegetables, with the cheese mix in the centre. Finish with the rest of the parmesan and mozzarella.

Add 250 ml tomato juice (for “oven-ready” pasta only). Bake at 177°C (350°F) for 45 minutes, and let stand 10 minutes before serving.

Serve in plates with the Marinara sauce.