If you're in the mood for a vegetarian lasagna, this combination is absolutely delicious.

Preheat your oven to 200°C.

In a large frying pan, cook 2 Romano peppers and 1 eggplant (aubergine) until they become completely soft. Add onion and garlic, and once everything has softened and the flavors have come together, stir in some tomato purée. Season with thyme, rosemary, and black pepper to taste. Finally, add a handful of pitted black olives.

Spread a thin layer of the sauce over the bottom of a baking dish. Add a layer of lentil lasagna sheets (I usually buy mine from Ekoplaza), followed by another layer of sauce. Top this with a generous amount of creamy burrata. Continue layering the lentil lasagna sheets, the sauce, and the burrata until you've used up all the pasta sheets.

I usually use burrata twice throughout the lasagna. It makes a delicious substitute for the traditional béchamel sauce and gives the lasagna a wonderfully creamy texture.

Finish with a layer of grated cheese on top so it turns beautifully golden and crispy.

Bake for about 30 minutes, keeping an eye on it towards the end to make sure the cheese doesn't burn.

And voilà, bon appétit!