for the ratatouille sauce chop red and green pepper, eggplant and onion and mince garlic clove

heat olive oil in a big pot, add garlic and onions and stew for 3 minutes

add red and green pepper and eggplant, stew for another 7 minutes

add canned tomatoes and white wine, cut the whole tomatoes with a knife in the pot, heat for few minutes

add tomato paste, vegetable stock and a pinch of sugar and as much salt, pepper and herbs as you like

heat for another 10 minutes

for the bechamel sauce heat butter in a smaller pot, add flour while stirring the butter

heat mixture while stiring for 5 minutes, add milk slowly in small portions and stir well

heat for another 5 minutes, add parmesan cheese, crème fraîche, season with nutmeg, salt and pepper

cover the bottom of a casserole dish with uncooked lasagna noodles, pour in 1/3 of the ratatouille sauce, cover with lasagna noodles, pour in 1/2 of the bechamel sauce, cover with lasagna noodles and so on.... the last layer should be ratatouille sauce

put mozarella cheese on top of it

bake in the oven for 30-40 minutes at 390°F

enjoy!