Ingredients

• 12
  baby marrows, cut into strips
• 4
  medium aubergines, cut into rings
• 250
  g
  button mushrooms, sliced
• 4
  ripe tomatoes, sliced
• 3
  garlic cloves, finely chopped
• 100
  ml
  olive oil
• 7
  ml
  salt and freshly ground black pepper, to taste
• 4
  red peppers, grilled, skins removed and cut into strips
• 250
  g
  lasagne sheets
• 250
  ml
  freshly grated Parmesan cheese
• 5
  ml
  fresh basil for garnishing
• 50
  g
  Béchamel Sauce: butter
• 50
  g
  flour
• 1
  Litres
  milk
• 5
  ml
  salt and freshly ground black pepper, to taste
• 250
  ml
  grated Gruyère or mature Cheddar cheese