Vegetarian Lasagna

Directions

1. 1
   Cut the peppers in half, remove the white membranes, seeds and green queux. Cut into large slices lengthwise zucchini and eggplant.
2. 2
   Ask all these vegetables on baking plaques covered with baking paper. With a kitchen brush, brush the zucchini and eggplant with olive oil, salt and pepper. Bake for 30 minutes in an oven at 200 ° C.
3. 3
   After 20 minutes, remove the peppers (only if the skin forms black bubbles) and put them in a plastic bag for a few minutes.
4. 4
   Make your bechamel sauce. Remove peppers from bag remove the skin.
5. 5
   Remove the zucchini and eggplant from the oven after 30 minutes and leave the oven on, still at 200 ° C.
6. 6
   Begin to prepare your lasagna. Line the bottom with tomato sauce, top with vegetables and then 3 lasagna leaves. Repeat two times. Over the last lasagna leaves, add tomato sauce and bechamel.
7. 7
   Bake in the hot oven for 45 minutes.