Vegetarian Lasagna with Tomato Salad

Rinse and trim zucchini, eggplant and bell peppers. Cut zucchini and eggplant into thin slices. Cut bell peppers in half, put on a baking sheet lined with parchment paper and toast under a preheated oven grill until skin begins to bubble and starts to turn black. Remove bell pepper halves, cover with a damp kitchen towel, let rest briefly and peel skin. Cut flesh into strips. Reduce oven temperature to 180°C (approximately 350°F). Peel garlic and finely chop. Rinse fresh herbs and also finely chop. Brown pine nuts in a dry frying pan and add to the vegetables. Melt butter in a pan, sprinkle with flour, lightly sauté and pour in the milk. Stir vigorously with a whisk so that no lumps form. Let simmer about 5 minutes until thick and season with salt, pepper and nutmeg. Remove from heat and let cool. Mix ricotta with eggs, the cooled bechamel sauce, garlic and the herbs and season with salt, pepper and nutmeg. Grease a baking dish about 30 x 15 cm (approximately 12 x 6 inch) with oil and put a first layer of noodles in the dish side by side. Then spread some of the ricotta mixture. Lay vegetables on top, sprinkle with 1 tablespoon grated Parmesan cheese and season with salt and pepper. Place the second layer of pasta. According to this method, use up remaining ingredients for each layer and conclude with noodles. On the top layer of noodles spread with sour cream and sprinkle with remaining Parmesan cheese. Bake in preheated oven until golden brown for 35-40 minutes.

For the salad: Rinse lamb's lettuce and spin dry. Rinse tomatoes, pat dry, remove seeds and cut into wedges. Mix lemon juice with olive oil and season with salt and pepper. Arrange the lasagna along with the salad and dressing on plates and serve garnished with rosemary.