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Summer Vegetable Lasagne with Pesto Sauce

Ingredients

• Pasta:
• 200g “00” flour
• 2 eggs
• pinch saltTomato Sauce:
• 1 tbsp olive oil
• 25g butter
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 stalks celery, finely chopped
• 5 tomatoes, skinned and roughly chopped
• 5 sage leaves, finely chopped
• 5 basil leaves, finely chopped
• 1 sprig rosemary, finely choppedCheese Sauce:
• 25g butter
• 2/3 cup flour
• 1L milk
• 250g Taleggio cheese
• 40g grated parmesan cheese
• salt, to tasteVegetables:
• 600g eggplants, cut into 1cm thick slices
• 400g zucchini, cut into 1cm thick slices
• 2 tablespoons olive oil
• 1 red capsicum
• 1 green capsicum
• 1 yellow capsicumSourdough crumb:
• 2 large slices sourdough bread
• 2 tablespoons olive oilPesto Sauce:
• 1/3 cup extra virgin olive oil
• ¼ cup pine nuts, toasted
• 2 garlic cloves, peeled
• 1 ½ cups packed basil leaves
• 50 grams finely grated parmesan cheese
• salt and sugar to taste

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