1 chopped onion
2 mergezes

Slice thinly
1 small eggplant
2/3 zucchini
1 tomato

Chop 1 red pepper

4-5 mushrooms.
Retrive the water from the mushrooms ( I used frozen mushrooms so there was a lot of excess juice)

Whisk in 3 tbs maizena
Dash of dried garlic
5-6 spins of the pepper grounder
1/2 tea salt

Heat stiring constantly
Add 250ml milk
When the sauce thickens take away from the heat.

Layer all the ingrediants in a baking dish with a few layers of pasta. Poor the sauce on top and grate some gouda cheese to finish it up.

Bake for about a 1/2 an hour.