Ingredients
400g tin of chopped tomatoes
4 tbsp olive oil
1/2 red onion finely chopped
1 garlic clove finely chopped
8 basil leaves
sea salt & black pepper
500 ml milk
50g butter
50g plain flour
sea salt & pepper
nutmeg
2 courgettes
1 aubergine
2 sweet red peppers
2 red onions
2 garlic cloves finely chopped
10 basil leaves
lasagne sheets (I have no idea of measurements)
1 mozzarella ball
Method:
pre-heat your oven to 200 degrees
sprinkle your chopped aubergines with salt and leave in a colander for about 15 mins
To make your tomato sauce
Heat your olive oil in a pan and add your garlic and onion and cook for about 10 mins over a low heat until soft but not coloured
Add your tomatoes and leave to simmer for about 10-15 mins
season and add your basil towards the end.
Roast Veg
Place all your chopped veg on in an oven tray, sprinkle with garlic, season well and drizzle with olive oil. Cook for about 20 mins and add your basil for the last 5 mins.
White Sauce
Heat the milk in a pot to just below boiling point, then remove from the heat
Melt the butter in another saucepan, then add the flour & stir well
Add the hot milk a little at a time, stirring constantly
Cook the sauce for about 10-15 min over a low heat whisking occasionally with a whisk
Remove from the heat, season with salt & pepper and nutmeg & stir in the parmesan
To prepare the lasagne sheets
You can pre-cook your sheets in boiling salted water or if you can get your hands on good quality fresh sheets you don’t have to.
Butter your dish and build layers of roast veg, & tomato sauce for about 2 layers, season as you go and then finish with some tomato sauce, white sauce and mozzarella
Cook in the oven for about 30-40 mins until golden brown and bubbling at the edges
Serve and enjoy!
