How to make
Peel the eggplants and cut them into cubes. Transfer them into a greased tray, add salt and pepper to taste and put to bake for about 10 minutes in a preheated 430°F (220 °C) oven. Remove them and add the diced tomatoes, finely chopped olives and grated zucchini. Flavor with the other spices and put back in the oven for 10 minutes.
Heat the butter in a pot on the stove and fry the flour. Dilute the sauce with the pre-heated milk, while stirring constantly. Add spices to taste to the sauce. Once the sauce thickens, remove it from the heat and add half of the parmesan.
Prepare the lasagna sheets according to package directions. Combine most of the sauce with the roasted vegetables but also set aside 1 cup of it for topping. In a greased tray, begin to alternate between the mixture and lasagna sheets until you run out of products.
Finally, pour on the cup of sauce you set aside and sprinkle it with the remaining parmesan. Optionally, you can sprinkle some grated cheese while preparing the lasagna.
Put it to bake for about 30 minutes in a heated 360°F (180 °C) oven.
