Lasagna with vegetables

For 6 people:
vegan Lasagna 500 g
300 g mushrooms
1 large Eggplant
1 Zucchini
1 kg tomatoes
3 tbsp tomato puree
1 handful black olives
extra virgin olive oil
garlic
salt and pepper
1 red pepper
1 handful pine nuts
10 or 12 basil leaves

For the sauce:
50 g flour
2 Tablespoons extra virgin olive oil
2 dl water

Clean the mushrooms and cut them into thin slices. In a large skillet squeeze 3 garlic cloves (or slice) and FRY in plenty of olive oil, add the mushrooms and when almost cooked add the pine nuts.
Wash and slice the aubergines and courgettes. Let the Eggplant slices for 30-60 minutes to rest covered with salt (so pardon the taste bitter) and then Grill.
Boil a pot of water and blanch the tomatoes: when the outer skin splits open, Peel and salt. In a very large pan, crush the garlic and soffrigetelo in plenty of olive oil, then add the tomatoes, 3 tablespoons of tomato sauce, olives, red pepper, Basil and then add salt and pepper to taste.
Now only missing the bechamel sauce: dissolve 50 g of flour with 2 tablespoons of olive oil and add flush with 2 dl water mixing thoroughly to prevent lumps.
Oil a baking sheet to the oven and start putting a layer of tomato sauce, then a layer of Eggplant lasagna, one with mushrooms, cover with tomato and bechamel and then start again with the pasta, Zucchini, mushrooms and so on until you run out of ingredients. Finish with a layer of pasta covered with abundant sauce and bechamel (otherwise very dry during cooking).
Bake for 35-40 minutes at 180° C preheated oven.