Serves 8 people:

30 dag tomatoes 1/2 kg courgette 12 green lasagne sheets (pre-cooked) 70 dag aubergines salt, pepper, nutmeg butter, oil Method: For the sauce, stir flour with butter. Add milk and mix with a whisk. Allow the sauce to simmer for a few minutes and season with salt, pepper and ground nutmeg. Then allow the sauce to cool for a few minutes, before stirring in egg yolk and cheese. Allow the mozzarella to drain properly. Cut out the stalks from the tomatoes. Place the tomatoes in boiling water for about 10 seconds, then rinse in cold water and peel off the skin. Cut off the ends of the courgettes and aubergines. Then dice the courgettes, aubergines, tomatoes and mozzarella into ca. 1 cm thick slices. Fry both sides of the courgette and aubergine pieces in little oil and allow to drain on paper towels. Preheat the oven to 180 °C. Grease casserole dish with butter. Place a third of lasagne sheets inside and then the tomatoes and mozzarella on top. Now add another third of the lasagne sheets and spread the courgettes  evenly over this layer. Lastly, lay the remaining third of the lasagne sheets and place the aubergine on top. Cover each layer of lasagne sheets with a little sauce mix. Strew grated cheese over the lasagne and bake in the preheated oven (centre rack) for about 50 minutes. Tomato sauce and salad make an excellent side dish.