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Aubergine & courgette lasagne
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Mouthwatering vegetable lasagne with creamy béchamel sauce and roasted aubergines for rich flavor. Use egg lasagne sheets for best results.
Ingredients:
  • 4 tablespoons extra-virgin olive oil
  • 2 red onions finely sliced
  • 500 g courgettes (1lb 2oz) (zucchini), cut into 1cm (½in) rounds
  • 1 clove of garlic finely sliced
  • 500 g tomato passata (1lb 2oz)
  • 8 basil leaves roughly torn
  • 3 aubergines (eggplants), sliced into 2cm (¾in) rounds
  • 300 g egg-based dried lasagne (10½oz)
  • sea salt and freshly ground black pepper
  • 75 g unsalted butter (2½oz)
  • 75 g plain flour (2½oz)
  • 500 ml whole milk (17fl oz), warmed to just below boiling point
  • 150 g Parmesan (5½oz) grated, plus extra for sprinkling
Instructions:
  • Preheat the oven to 200°C/180°C fan/400°F/Gas 6. In a non-stick frying pan over medium heat, sauté onions and courgettes in 1 tablespoon of olive oil with a pinch of salt for 20 minutes until soft. In a separate saucepan, sauté garlic in another tablespoon of olive oil for 30 seconds, then add passata and simmer for 20 minutes until reduced by half. Season with salt, pepper, and basil. Brush aubergine slices with olive oil, season with salt, and bake for 30 minutes, turning halfway through. Cut into halfmoons. For the béchamel, melt butter, add flour, then hot milk, stirring until thickened. Stir in Parmesan. Combine aubergines, courgettes, onions, and tomato sauce. Layer lasagne sheets, vegetable mixture, and béchamel in a baking dish. Top with remaining béchamel, Parmesan, and bake for 35 minutes. Serve with extra Parmesan on top.

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