For the lasagna, chop the vegetables and roast them in a pan with oil, spices and herbs. For the sauce, melt butter and sweat flour.
Pour in milk and stir until smooth. Stir 1/3 of the sauce into the vegetables. Then layer alternately with the pasta sheets in a baking dish – spread the top pasta sheets with the rest of the sauce.
Finally, sprinkle the cheese on top. Bake in the oven at 175 degrees for about 45 minutes (add a little water if necessary).