Ingredients
For the Vegetable Filling
For the White Sauce
For Assembly
Method
Step 1: Prepare the Vegetables
Preheat the oven to 190°C (170°C fan).
Heat the olive oil in a large frying pan or sauté pan over medium heat.
Add the diced aubergine, courgette, peppers and onion.
Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
Add the crushed garlic and cook for 1 minute.
Step 2: Make the Tomato Sauce
Stir in the chopped tomatoes and tomato purée.
Add the oregano, basil, salt and black pepper.
Simmer gently for 15-20 minutes until the sauce thickens slightly.
Remove from the heat and set aside.
Step 3: Make the White Sauce
Melt the butter in a saucepan over medium heat.
Stir in the flour and cook for 1 minute, stirring continuously.
Gradually add the milk, whisking constantly to prevent lumps.
Continue cooking until the sauce thickens.
Stir in 50g of the Parmesan and the nutmeg.
Remove from the heat.
Step 4: Assemble the Lasagne
Spread a thin layer of vegetable sauce over the base of a large ovenproof dish.
Arrange a layer of lasagne sheets on top.
Spread over one-third of the vegetable mixture.
Spoon over one-third of the white sauce.
Repeat the layers twice more.
Finish with a final layer of white sauce.
Step 5: Add the Topping
Sprinkle the mozzarella evenly over the top.
Scatter over the remaining 50g Parmesan cheese.
Step 6: Bake
Bake for 35-40 minutes until golden brown and bubbling.
Remove from the oven and leave to stand for 10 minutes before serving.
Serving Suggestion
Serve with a crisp green salad and warm garlic bread for a complete Mediterranean-inspired meal.
