Veggie Lasagne

Wash and trim eggplant. cut into slices, season with salt and let stand for 30 minutes, this will draw out the moisture.

Dice eggplant and set aside.

Preheat oven to 375º F.

Wash, trim and dice the zucchini. Wash and trim the tomatoes; roughly chop. Finely chop the onion.

Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, tomatoes and onion; simmer for about 10 minutes, remove from heat source, add herbs and season to taste with salt and pepper. Set aside.

Melt the butter for the bèchamel sauce in a saucepan, add flour, stirring until a roux forms. Add the milk, while stirring. Add the cream and simmer for about 5 minutes. Stir in the Parmesan cheese and season with salt, pepper and nutmeg.

Grease a baking dish with butter. Pour just enough bèchamel sauce to cover the bottom of the pan, lay down a layer of lasagna, spread vegetables over the lasagna noodles, followed by a layer of bèchamel sauce. Layer all the ingredients, finishing with bèchamel sauce. Cut the mozzarella into thin slices and evenly distribute over the top of the lasagna.