Vegatarian lasagne

Stir-fry peppers, blanched carrots, zucchini, eggplant and garlic in a hot pan with olive oil. Once the vegetables coloured, add the primavera sauce and season with salt, pepper, cumin and smoked chili. Once this preparation has cooled, add the grilled chickpeas (= red sauce). 

To prepare the béchamel sauce: mix the cold cheese sauce with harissa, salt and pepper. The result is a light pink sauce. Cut the lasagna sheet to the size of your dish (you need 4 identical sheets).

Arrange in an ovenproof dish  a very thin layer of red sauce and place your first lasagna sheet on top. Generously coat this sheet with the red sauce and on top of that a small layer of béchamel sauce. Repeat this until you reach the last sheet of lasagna and cover this one only with béchamel sauce. 

Finalize with grated Parmesan.