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1
Preheat the oven to 425.
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2
In a large frying pan, heat the extra-virgin olive oil over medium high heat.
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3
Add the onion and cook for 5 minutes, until its soft and beginning to brown.
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4
Add the garlic and cook for 30 seconds.
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5
Add the broccoli, red pepper and zucchini and cook, stirring occasionally, for 10 minutes, until the vegetables are soft and starting to brown.
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6
Add the marinara sauce, balsamic vinegar and oregano and season generously with sea salt and freshly ground pepper.
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7
In a medium bowl, whisk together the ricotta, egg, sea salt, freshly ground pepper and nutmeg.
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8
In an 8-inch-square baking dish, spread 1/2 cup of the ricotta mixture and cover with half of the eggplant, in a single layer.
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9
Spread half of the marinara sauce on top and cover with half of the ricotta, sprinkle with half of the Parmigiano-Reggiano cheese.
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10
Arrange the remaining eggplant strips in a layer and top with the remaining marinara sauce and ricotta.
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11
Sprinkle the rest of the Parmigiano-Reggiano cheese on top, and dot with the fresh mozzarella.
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12
Cover the baking dish with nonstick aluminum foil and bake in the preheated oven for 35 minutes.
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13
Remove the foil, turn the oven to broil and broil the lasagna for 5 to 10 minutes, or until the top is brown and bubbly.
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14
Remove the lasagna from the oven and let it rest for at least 5 minutes before serving.
