Colorful Lasagna

Preheat oven to 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F). Rinse bell peppers and cut into quarters. Brush bell peppers with oil and place with skin side up on a baking sheet lined with parchment paper. Roast under the broiler until blackened and blistered, watching carefully, about 10 minutes. Remove from oven and cover with a damp kitchen towel. Allow peppers to cool and remove skin.

Meanwhile, prepare lasagna noodles according to package directions. Rinse and slice zucchini. Roast pine nuts in a dry frying pan until golden brown. Rinse basil and shake dry. Set aside several basil leaves for garnish. Cut remaining basil leaves into strips and mix with pine nuts, cream cheese and sour cream and season with salt and pepper.

For the sauce, melt butter in a saucepan and whisk in flour. While stirring, pour in milk. Bring to a boil and season with salt and nutmeg.

Pour some of the sauce into the bottom of a baking dish. Layer lasagna noodles, cheese mixture and vegetable mixture into dish. Repeat layers, finishing with a noodle layer and remaining cheese mixture. Pour remaining sauce over the top of the cheese mixture.