Recipe: Brush the sliced eggplant and zucchini with the olive oil, garlic and dry herbs, and season them with salt and pepper. Grill them over the B-B-Q or in a cast iron griddle pan. Prepare the mushroom béchamel sauce (butter, mushrooms, flour, cream - you know how to do it). Spread some tomato sauce on the bottom of a 12-inch oven dish and put the first layer of lasagna noodles, which had been boiled according the package instructions. If you want to use fresh pasta for the lasagna, follow my recipe for fresh pasta dough. Start layering the vegetarian lasagna by alternating the vegetables with the mushroom béchamel, ricotta, mozzarella, more noodles, tomato sauce, and repeat again until you run out of stuff. Keep a little bit extra tomato sauce and mozzarella for the top. Bake the lasagna covered for the first 20 minutes of cooking, in a preheated oven at 425 F, until nice and bubbly.