Set oven to 225 °. Cut the eggplant into 1⁄2 cm thick slices. Distribute onions and vegetables on a plate, toss over olive oil and honey. Salt.
Roast in the oven for about 10 minutes.
Mix the ingredients for pesto in a food processor or with a hand blender. If you want more crunch, you can instead mortise peston or mix nuts quickly and then turn down grated cheese and finely chopped basil.
Tear the lasagna plates into long strips and then cook as directed on the package. Serve with the vegetables, pesto and possibly extra grated cheese and roasted pine nuts