Soak the 6 lasagne sheets for about 2 minutes in boiling water with 1 tablespoon of olive oil.
Arrange the 6 sheets of lasagne on a clean kitchen towel and set aside.
Cut the eggplant, zucchini, tomatoes and pepper into thin slices.
Place the vegetable slices in a large bowl and mix with 3 tablespoons of olive oil, salt and pepper.
Place the vegetable slices on a baking tray and grill in the oven for 10 minutes.
Grate the cheese.
Using a casserole dish, place a layer of 2 lasagne sheets at the bottom and cover with tomato sauce. Then use the different slices to make a layer of vegetables and then add the cheese.
Repeat the process twice by adding layers of lasagne sheets, tomato sauce, vegetables and grated swiss cheese.
Sprinkle with a little oregano, a few basil leaves, some salt and pepper.