Vegetable Lasagne

Rinse the eggplants and thinly slice lengthwise. Place the eggplant in a colander, sprinkle with a little salt and let stand 10 minutes.

Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.

Meanwhile, rinse, core and quarter the tomatoes. Place the tomatoes and the cream in a blender and puree. Melt the butter in a pan, add the flour and cook until the butter has absorbed the flour. Stir the tomato mixture into the pan and bring to a boil stirring constantly. Season with salt and pepper.

Rinse the eggplant, pat dry and place on the baking sheet. Brush the eggplant with 1 tablespoon of olive oil and bake 5 minutes. Reduce the oven to 200°C (approximately 400°F).

Clean the mushrooms with a damp cloth and slice. Rinse and thinly slice the zucchini. Heat 1 tablespoon olive oil in a nonstick skillet, add the mushrooms and sauté until they give up their juices and no liquid remains. Remove to a bowl.

Add the remaining olive oil to the pan and saute the zucchini briefly. Add the mushrooms to the zucchini, stir in the ginger, season with salt and pepper. Chop the herbs finely and stir into the mushrooms and zucchini.