How To Make Vegetable Lasagne With Aubergines

Step 1: You will need:

Step 2: Preheat the oven

Set your oven to 220°C (425ºF/ gas mark 7).

Step 3: Roast the aubergine

Place the aubergine on a roasting tray. Drizzle some olive oil on top, season with salt and pepper, and rub in well. Place the tray into the oven and bake for 10 minutes.

Step 4: Finish the vegetables

After 10 minutes, remove the tray from the oven and add the tomatoes, olives, thyme and the basil. Mix together well and bake for another 10 minutes. Remove it from the oven and lower the temperature to 180°C (350ºF/ gas mark 4).

Step 5: Make the sauce

To the saucepan add the milk, butter, flour, bay leaf, rosemary, salt and the pepper. Place it over a medium heat and bring to a simmer while whisking constantly until it thickens. Once thick, remove the bay leaf and the rosemary and add 1/2 of the Parmesan. Mix well to combine thoroughly.

Step 6: Build the lasagne

Layer the roasted vegetable mix onto the bottom of the baking dish. Top it with some Parmesan, some of the cheese sauce and a layer of the pasta sheets. Repeat this process until the dish is filled, ending with sauce on top. Place in the oven and bake for 30 minutes or until golden brown.

Step 7: Remove, rest, and serve

Remove the lasagne from the oven and let it rest for about 5 minutes. Your vegetable lasagne is now ready for the table. Try it with some crusty fresh bread, a little grated Parmesan cheese and some cracked black pepper.