Peel garlic cloves and cut very finely into cubes. Pluck off sage leaves, cut into tender strips. Stir the ricotta with the garlic, sage and egg yolks, season with salt, season with pepper, put to cool.
Pluck the basil leaves, blend with 100 ml olive oil and the pine nuts in a hand blender, set aside.
Cream the butter in a saucepan, stir in the flour with a whisk. Pour in milk, bring to a boil while stirring. Make bechamel sauce 1 minute, season with salt, pepper and nutmeg. Set aside.
Quarter peppers, clean, place skin side up on a baking sheet and heat on 2nd rack from the top under broiler until skin blisters. Remove from heat and cover with a wet dishcloth. Skin the pods.
Cut the melanzani and zucchini lengthwise into 6-8 slices each and fry in batches in 2 tbsp olive oil on both sides, season with salt, season with pepper. Drain on kitchen roll.
Pre-cook the pasta in batches in boiling salted water for 4-5 minutes, remove from the water and drain.
Grease a rectangular gratin dish. Fill with 2 pasta sheets, spacing them 4 cm apart. Spread each pasta sheet with 1 tbsp ricotta mixture. Spread slices of melanzana evenly on top, season with salt, season with pepper, spread 1 tbsp ricotta on each and cover each lasagna half with 1 pasta sheet. Repeat the process with the remaining vegetables and ricotta in any order.
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