1Boil salted water and pour in a drizzle of oil. Cook the lasagne.
2Drain and spread on a clean, damp cloth.
3Cover them with another damp cloth so they do not dry out.
4Peel the garlic. Put the cloves in the garlic press.
5Wash pepper, eggplant and zucchini. Remove the ends cut the pepper then cut in half, remove the seeds and membranes. Cut the eggplant and the zucchini.
6Fry the garlic in a frying pan with 3 tablespoons olive oil. Add tomato puree, washed and chopped basil, salt, pepper and cook over low heat for 20 minutes.
7In a frying pan, cook the vegetables in the remaining oil over medium heat for 20 minutes then add the meat. Add salt, pepper and oregano. Mix and set aside.
8Drain the mozzarella and cut into small cubes.
9Preheat oven to 400 ° F.
10Spread a thin layer of tomato sauce in a dish. Spread successively a layer of lasagna, a layer of sauce, a layer of mozzarella, a layer of vegetables and meat. Repeat the process three times.
11Bake and cook for 30 minutes.