Vegetable Lasagne

Read it through once before you start the pan.

1. 1Step 1. Preheat the oven to 200°C (180°C convection) while you slice the eggplant and zucchini lengthwise about 1 cm thick.
2. 2Step 2. Toss the eggplant and zucchini slices with two-thirds of the olive oil, half the salt and 1 tsp of the black pepper on 2 large baking sheets.
3. 3Step 3. Roast for 20 minutes until tender and lightly caramelized, then lower the oven to 180°C (160°C convection).
4. 4Step 4. While the vegetables roast, heat the remaining olive oil in a saucepan over medium heat.
5. 5Step 5. Add the yellow onions and garlic and cook for 5 minutes until soft and translucent.
6. 6Step 6. Stir in the canned crushed tomatoes, oregano, 3 g of the salt and the remaining black pepper and simmer over low heat for 15 minutes.
7. 7Step 7. Melt the butter in a second saucepan over medium heat, whisk in the all-purpose flour and cook for 1 minute.
8. 8Step 8. Whisk in the whole milk a little at a time and bring to a simmer, whisking, until thickened, then stir in the nutmeg and the remaining salt.
9. 9Step 9. Spread a quarter of the tomato sauce across the base of a 20x30 cm baking dish.
10. 10Step 10. Make 3 layers, each with a third of the lasagne sheets and roasted vegetables and a quarter of the tomato sauce, béchamel and mozzarella cheese.
11. 11Step 11. Spread the remaining béchamel across the top and scatter over the remaining mozzarella cheese and the vegetarian hard cheese.
12. 12Step 12. Cover with foil and bake for 25 minutes.
13. 13Step 13. Uncover and bake for 20 minutes more until the top is golden and bubbling and a knife slides easily through the pasta.
14. 14Step 14. Rest for 15 minutes, then cut into 6 slices.