1. Cut the courgettes, aubergine and peppers into 1 cm cubes; finely chop the onion and garlic.
2. In a large frying pan, cook the onion in the olive oil for 3 minutes, then add the remaining vegetables and fry over medium heat for 8-10 minutes until tender; pour in the passata, season with salt and pepper, tear in the basil and simmer for 10 minutes.
3. For the béchamel, melt the butter, stir in the flour and cook for 1 minute, then gradually pour in the milk, stirring constantly; season with nutmeg and salt and cook for 4-5 minutes until thick.
4. Spread a little béchamel over the bottom of a baking dish, lay lasagne sheets on top, then layer vegetable sauce, béchamel, diced mozzarella and parmesan; repeat 3-4 times.
5. Finish with béchamel, the remaining mozzarella and parmesan and bake in an oven preheated to 190 °C for 35-40 minutes until golden and bubbling.
6. Rest for 15 minutes before cutting.
Tip: Fry the vegetables first rather than layering them raw - their juices evaporate and the lasagne won't be watery.
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