Mixed vegetable lasagna

For this recipe, the following elaborations are needed:

• Basic ratatouille (without red pepper.)
• Tomato sauce.
• Cook the pasta in sheets.
• Bechamel sauce.
• Chop the garlic into brunoise and the mushrooms in 0.5 cm slices.
• Cut the aubergine in 0.5 cm slices, add salt on top, let them sweat and dry.
• Fry in flour and add the mushrooms with a little garlic.

SET UP

• As a base, a layer of tomato sauce + pasta + ratatouille + pasta + aubergine + mushroom and the last layer of pasta.
• To finish off, cover with the bechamel and add the grated cheese and gratin.