Zucchini, eggplant and pesto lasagna.

Preheat the oven to 200 degrees. Cut the zucchini and eggplants into thin strips and cook them in a frying pan.

Then in a baking dish put one of the sheets and on top a sheet of zucchini and a little pesto sauce with pieces of dried tomato, one of lasagna, one of eggplant, a little pesto sauce with pieces of dried tomato and so on until the end.

Add the béchamel sauce and cheese and bake in the oven for 30 to 40 minutes depending on the thickness and the oven.

Both the bechamel sauce and the cheese can be made vegan and it is just as good.