Preheat oven to 180 °C. Spread the lasagna plates evenly with the cream cheese. Remove the tomatoes from the oil and finely dice. Peel the onion, halve lengthwise and cut into thin slices.
Heat the olive oil and sauté the onions and tomatoes until translucent. Extinguish with red wine, add whipping cream, paprika cream and sauce thickener. Season with salt, pepper and thyme and bring to the boil.
Clean the melanzani and zucchini, cut into slices. Mozzarella also cut into slices, remove peppers from oil.
In a rectangular gratin dish, layer the ingredients: First spread a few spoonfuls of sauce evenly on the bottom of the dish, place lasagna sheets on top, spread melanza slices evenly on top, next layer in drained peppers. Spread half of remaining sauce evenly on top, top with remaining lasagna sheets and add zucchini slices on top. Spread the rest of the sauce evenly on top and finish with the mozzarella slices. Cover the lasagna with aluminum foil and bake in the heated oven for 45 min. Then remove the foil and let the cheese brown in another 5 to 10 min.
Tip: Crema di peperoni is a paste made from red peppers, olive oil and cashew nuts, which can be bought ready-made in the delicatessen section of supermarkets. It can also be substituted with ajvar (a strong paprika).
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