Mediterranean Veggies Lasagna

Set your oven on "grill" and place your red pepper. Grill on each side. Then place in a plastic bag and close the bag.

After 15-20 minutes, peel the red pepper, empty the inside and cut it in pieces.

Mince the onion and cook it in a large sauce pan with the olive oil.

Add the minced garlic and cook for 1 minute.

Add the red pepper cubes, the zucchini also cut in cubes and the tomato sauce.

Season with spices.

Add salt (do not add pepper until the end of the cooking).

Cook at low-medium heat for 45 minutes or more.

If you have a Thermomix, go to bullet point 13.

If not, melt gently the butter in a sauce pan.

Add the flour and mix.

Pour the milk, add the salt, pepper and ground nutmeg. Cook at medium heat while whisking until it thickens.

With a Thermomix, put all the ingredients (flour, milk, butter, ground nutmeg, salt and pepper) in the bowl. Set 7 min at 90 degrees, speed 4.

At the end of the cooking of your Mediterranean veggies stew, check your seasoning and add pepper.

Preheat your oven at 170 degrees.

Place one (or two) layer of lasagna pasta in your gratin dish.

Add vegetables, spread. Add the bechamel sauce.

Add more lasagna pasta layers, with vegetables and bechamel sauce until you get at least 3-4 layers of pasta.

Cover finally with mozzarella slices and thyme leaves.

Cook for 25 minutes.

Serve!