For the ratatouille:

• In a large pot, low heat, pour the olive oil. Add the garlic and onion. Then, the 3 different peppers. Toss well.
• Then, add the tomatoes, the eggplant and the zucchinis. Stir gently with a wooden spoon.
• Let it simmer at low heat for 20 minutes, half covered with a lid or until the vegetables are cooked but not mushy.
• Add salt and the Herbes de Provence.
• With about half of the leftover:
• Place in a large pot or bowl and puree with a hand mixer until smooth.
• In a pan loaf, cut the lasagna sheet to fit the pan. Spread with your lasagna puree. Spread half a cup of goat cheese. Cover with a lasagna sheet, spread the puree, the other half of goat cheese. Another lasagna sheet, the rest of the puree and all the mozzarella on top.
• Bake in the oven at 375C for 25-30 minutes.