Lasagna with Vegetables and Cream Sauce

Lasagne about 15 sheets (depending on the size of Pyrex) 
For vegetable sauceFlorina peppers 3 medium diced1 eggplant, cut into cubes2 ripe tomatoes, diced200 gr. mushrooms, sliced1 onion, chopped1 clove garlic, finely chopped5 tablespoons chopped parsley1 cup white wine1 / 2 teaspoon nutmegOlive oilSaltPepperfor filling200 gr. Goudathe cream500 ml. fresh milk4 tablespoons flour, all purpose1 teaspoon butter1 egg yolk at room temperature1 / 4 teaspoon nutmegSalt1 / 2 cup grated Parmesan cheeseIt also premiums prove necessaryA little grated Parmesan cheese for sprinkling200 gr. cream
Let's see how they are madevegetable sauceIn a sauté pan with elaolado vegetables except parsley for 3-4 minutes.Add the wine, lower the heat and allow 2-3 minutes to evaporate the wine.Add the tomatoes, carefully salt, pepper, nutmeg and parsley.Simmer until sauce thickens.Add the Parmesan cheese.creamPut the milk and flour in a saucepan and stir well to dissolve the flour, add salt and nutmeg.Cook over low heat, stirring constantly with wire until the cream thickens.Remove from heat, add butter and after 5 minutes, the egg.Stir occasionally to prevent catching crust up to use it.The assemblySpread a layer of Pyrex in cream, not the stick noodles, which I learned from her friend Marion in Cooking and Craft blog.Sprinkle with some Parmesan cheese and cover the bottom of a Pyrex lasagna.Pour half of the sauce and sprinkle with half the amount of gouda.Cover with lasagne again and again with sauce and gouda.Finally cover with another layer of lasagne.Drizzle with cream, sprinkle with Parmesan cheese and add cream.Bake at 180 degrees until golden brown surface.