Preheat the oven to 190 degrees.

Slice the eggplant into thin slices using a sharp knife or a mandoline.

Grill these for a few minutes in a grill pan.

Slice the tomatoes into thin slices.

Empty the pouch of HAK Oven-Baked Stuffed Peppers into a bowl and add approx. 150 ml of water to thin the sauce slightly.

Grease the oven dish.

Spread a little of the sauce over the bottom of the oven dish.

Place a few slices of eggplant, tomato, and some roughly chopped basil on top.

Cover with 3 lasagna sheets.

Repeat this 3 more times, saving a few nice tomato slices for the top.

Whisk the ricotta and eggs together in a bowl and add a pinch of salt and pepper.

Pour this mixture over the top lasagna sheets and place some tomato slices on top.

Place the oven dish in the oven for approx. 40 minutes until cooked through.

Scatter some more fresh basil over the top before serving.

This recipe was created in collaboration with www.leukerecepten.nl