Lasagna with eggplant and peppers

03711 LASAGNA with Eggplant and PEPPERS INGREDIENTS for 4 PEOPLE 30 g butter, 30 g of flour, 25 cl of milk, 15 cl of cream, 1 teaspoon of dried oregano, 2 slices of smoked ham, 1 yellow pepper, meaty Eggplant 2, 1 tbsp olive oil, oil for the baking tray, 400 g of pre-cooked lasagnas, 100 g grated Parmesansalt and pepper preparation time: 30 minutes cooking time: 1 hour PROCEDURE prepare a white sauce with butter, flour and milk. Add the cream, oregano, salt and pepper. Cut the slices of ham into sticks. Clean the pepper off the stem, seeds and white internal parts and cut thin strips that you boil 2 minutes in salted water. Drain. Wash the aubergines, remove the stem and cut into thin not washers. Ungetele with oil and cook on the grill for 15 minutes. Preheat oven to 210° and grease a baking sheet and start to arrange precooked lasagna, eggplant, ham and paprika. All wet with the bechamel and repeat the layers, ending with sauce. Cover with grated Parmesan and bake for 45 minutes. Enjoy the warm lasagna.