Vegetarian lasagne

To be truly, I believe I prepared this recipe for 6 people... since i needed to get rid of some dried pasta for lasagne.
I used 15 pieces of this pasta, placed in 5 layers x 3 (per layer). I believe that for 2 people 5 are enough, unless you are very hungry :).
The recipe comes from my friend cooker Pasquale (even if I modified it a little bit, as usual!).

So, I place here the recipe for 2 people (to make a lasagna 1/3 as big as the one in the picture).

Ingredients:
5 pieces of dried lasagne
for the bechamel: 3 tbls butter, 3 tbls flour, 3 cups of milk, salt, nutmeg
tomato sauce: 1 cup of tomato sauce, basil, red onions or/and garlic, olive oil, salt, pepper, chilli.
different kind of cheese (all you have left in the fridge and you do not know what to do with)
parmesan
grilled vegetables (aubergines, zucchini.. )

Instructions:
Prepare the bechamel:
Heat the milk until very hot. Melt the butter (watch out it does not get brown).. Sift the flour in stirring with a wooden spoon. Add milk and go on stirring. Let the batter become a cream (takes about 10 min), still quite fluid (especially if you use dried lasagne and not fresh ones). For the bechamel I used a wonderful pot which as a double bottom which can be filled with water... in this way the risk of burning the sauce is very small.
Add salt and nutmed and taste it.

Prepare the tomato sauce:
prepare the "soffritto: onions and herbs lightly fried in (OLIVE) oil". Add some wine, let it evaporate and add the tomato. Let it cook for some minutes, add the basil, the pepper and the salt. Taste it!

Prepare the vegetables:
Grill aubergines and zucchini (no oil, no salt is necessary).
Boil for one minute or 2 the lasagne.
Mix a part of the bechamel with the tomato sauce.
Pour in a pyrex or terracotta dish some bechamel, the first layer of lasagne. Then since I like to try different things, I did half of the construction with the white bechamel and the other half with the red one. But you can choose one or use one or the other for a layer. So: add some bechamel, the grilled vegetables, pieces of cheese and some basil. Go on up to the last layer of lasagne, which you will cover with bechamel, mozzarella and parmesan. Now, the trick: leave the lasagne rest for one hour, then place it into the oven and cook for 50 min at 180 C.