Lasagna with grilled vegetables and ricotta

Preheat the oven to 180 ° C. Let the butter melt and stir in the flour. Bake the flour for a few minutes without letting it color. Pour the milk over, stirring with a whisk, gradually and whisk firmly until a smooth sauce. Let the bechamel sauce cook for about 5 minutes at a low setting. Season with salt, pepper and nutmeg and keep separate.

Heat a grill pan and brush the slices of vegetables and onion on both sides with oil. Gril around beautiful brown. Sprinkle the vegetables lightly with salt, pepper and some Italian herbs.

Dust a clean worktop with flour and roll the dough into a thin piece. Fold this piece in three and roll it out again into a piece of approximately 1-2 mm thick. Cut the dough into sheets for lasagne, tailored to the baking dish.

Spread a few spoonfuls of tomato sauce over the bottom of the dish and cover with lasagne sheets. Brush the pasta with some sauce and 1/3 of the vegetable slices. Cover again with lasagne sheets and brush with the ricotta. Sprinkle with salt, pepper and Italian herbs and cover with lasagne sheets. Make two more layers with vegetables, sauce and lasagne sheets and finish with the bechamel sauce.

Sprinkle with the cheese and fry the lasagna in the middle of the oven for about 30 minutes until tender and brown.