Technical Stages :

• Cut the red peppers in two, place them on a grid, skin side on top and grill for 10 minutes in hot oven until skin is black.
• Remove the skin using the tip of a knife.
• Slice in thin strips.
• Slice the eggplants 1cm thick slices.
• Blanch them for one minute and drain them on paper towel.
• In a saucepan, sweat the minced onion and chopped garlic in oil.
• Add herbs of Provence and minced button mushrooms.
• Cook one minute.
• Add crushed tomatoes, beans, Espelette Pepper, salt and pepper.
• Simmer for 15 minutes uncovered.
• Dip the lasagna noodles in warm water to soften them then place a layer on the surface of a gratiné pan.
• Spread half of the vegetable mixture along with half dried tomatoes on the noodles.
• Cover with another layer of noodles.
• Coat with cheese sauce and sprinkle with a mix of cheddar and parmesan.
• Bake 45 minutes in hot oven.
• Cheese Sauce:
• Make a white roux with butter and flour.
• Add warm milk to cooled white roux and whisk.
• Add the ricotta until you obtain a creamy preparation.