Sorry a bit of a grey photo but boy did it taste good! A bit of a bizarre birthday request from my very keen meat eating boyfriend, but who am I to complain when the outcome was so good! Ingredient list looks like a bit of a faff, but stick with it and most of the jarred produce will last for ages.
1 hr 15 (+ time for aubergine squeezing)
lasagne sheets, 1 aubergine, 2 courgettes, 500gm cherry tomatoes, 1 yellow pepper, 1 onion, 2 cloves garlic, handful fresh basil, oil, 50gm black olives, 1 tbsp capers, 75gm Mozzarella, 35 gm plain flour, 40 butter, 1 pint milk, nutmeg, parmesan/cheese, salt and pepper and salad to serve
Start by dicing the aubergine and courgette, mix with a large tsp of salt and place in a colander with a weight on top (here you can get really inventive!) Leave for about an hour for some liquid to drain out, so make sure the colander is on a bowl/high sided plate.
Now squeeze any remaining juice off and pat dry with some kitchen roll. Whack the chopped tomatoes, aubergine, courgettes, peppers, chopped garlic handful of crushed basil and onion in a roasting tin, mix with a generous glug of oil and season. Place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
Meanwhile make the sauce by melting the butter in a small saucepan, slowly add the flour then slowly add the milk. Whisk continuously over a medium heat until the sauce boils and thickens. Turn to a low heat and stir every so often to stop a skin from forming/ When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to 180C.
Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. Serve with a nice green salad and a good glass of red.