Crispy lasagne with vegetables and hazelnut crust

Prepare tomato sauce. Finely chop the garlic and sauté in olive oil until translucent. Add crushed tomatoes and 0.5 teaspoon of dried basil. Bring to a boil and cook for about 20 minutes until the sauce reduces by about a third and thickens.

Cut the leek (only the white part) into strips.

Also chop the carrot and celery.

Cut zucchini, sweet pepper, and eggplants into 5 mm cubes.

Heat olive oil in a pan, add thyme, and when it releases its aroma, add carrot, celery, and leek. Sauté until soft.

Place eggplant, pepper, and zucchini in the skillet. Fry everything together, stirring, until golden brown.

Add about 200 ml of tomato sauce, salt, pepper, oregano, and vegetable broth. Cook until ready, adding chopped basil and parsley at the end. Remove thyme from the finished stew.

Assemble the lasagna. Cut the dough into squares to fit the baking dish.

Grease the mold with melted butter using a brush. Layer 2 sheets of phyllo dough on top, then add vegetable stew, followed by 1 sheet of dough. Assemble the lasagna with seven to eight layers. Top with 2 sheets of dough and brush with melted butter.

Send the lasagna to a preheated oven at 180 degrees for 25-30 minutes, it should brown nicely.

Before serving, drizzle the lasagna with tomato sauce and sprinkle with hazelnuts.