Tricolor vegetable lasagna

For 4 people
3 medium sized potatoes
500 g cherry tomatoes
500 of chard
1 shallot
2 cloves of garlic
extra virgin olive oil
chili pepper (amount to taste)
aromatic salt
1 teaspoon breadcrumbs
1 teaspoon nutritional yeast flakes

Boil the potatoes in their skins, when cooked drain and let cool.
Once cooled, peel them and cut them into slices.
Chop a clove of garlic and let it brown slightly in a large pan with a little oil, add the beets after peeled, add salt, add a cup of water, cover and leave to simmer for about 15 minutes, stirring occasionally and making sure that doesn't stick to the bottom of the pan: if necessary add a few tablespoons of water as it dries.
Chop the shallot and another clove of garlic, fry briefly in a couple of tablespoons of olive oil, add the tomatoes, cut into wedges, season with salt and add a pinch of red pepper.
Sauté them causing them to wilt and leaving evaporate their water.
When all vegetables separately are ready, grease a baking sheet with a thin layer of oil and clutch springs in this way: on the bottom you have boiled potatoes sliced, then follow with a layer of biete and finish with the tomatoes.
Sprinkle the surface with a light dusting of bread crumbs and nutritional yeast flakes, then bake in a hot oven at 200° C for 15-20 minutes and serve.