This is a complex gratin recipe and the Italian in the name derives from its colours, as it is reminiscent of the Italian flag. For this dish, it is important to use well cooked sheets of lasagne so that they wrap around the ingredients well.
Cook the pasta in plenty of boiling, salted water and leave to dry, protected from the air and preventing the sheets of pasta from sticking to each other. Grill the aubergines and the courgettes well, coating them with a little oil. Place the slices of aubergine, courgette and mozzarella on the sheets of pasta, so that they adhere well to each other. Roll up the sheets of pasta with the filling and then slice evenly. Pour melted butter over the sliced rolls and sprinkle the top with Parmesan cheese. Bake in the oven at 180 degrees for 10 minutes. Fill the courgette flowers with a mixture of ricotta, Parmesan cheese and chopped basil. Cook in the oven for 5 minutes, placing them on top of the hot rolls. Drizzle blended fresh tomato and oil on the plate and place the hot roll on top.