Vegetable Lasagna

Heat butter in a saucepan, stir in flour, cook briefly then stir in milk. Simmer for about 10 minutes, stirring constantly. Remove from heat, stir in parmesan cheese and season with salt, pepper and nutmeg.

Rinse peppers, cut in half, remove seeds and ribs and cut into strips. Rinse and thinly slice (lengthwise) summer squash and eggplant. Blanch vegetables in salted water for about 1 minute with lemon juice. Remove, shock in ice water and pat dry.

Preheat the oven to 180°C (approximately 350°F).

Add a bit of sauce to the bottom of a baking dish, then add a layer of lasagne sheets. Brush with sauce and spread some ricotta on it. Top with eggplant slices and some pine nuts. Add another layer of noodles, drizzle with sauce and ricotta and cover with 2/3 of the peppers and pine nuts. Add another layer of noodles. Drizzle with sauce and ricotta, then top with summer squash and pine nuts. Add remaining noodles and drizzle with remaining sauce. Garnish with remaining peppers and pine nuts and add pieces of butter on top. Sprinkle with rosemary and bake until golden brown, about 45 minutes.