Aubergine and courgette lasagne
The Italian Pantry 10 Ingredients, 100 Recipes - Showcasing the Best of Italian Home Cooking
My mother used to make the most delicious lasagne – I used to get so excited when I knew it was coming. She was brilliant at making the béchamel sauce – it was always perfectly creamy but never thick and floury. The trick to this was to cook it very slowly and use equal quantities of flour and butter. This is a vegetable lasagne, but it has as much flavour as the traditional meaty offering because you roast the aubergines (eggplant) first. Try to use egg-based lasagne sheets as they tend to have more flavour and are not as brittle when you cook them (or, better still, make your own sheets of pasta).
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 red onions, finely sliced
- 500g (1lb 2oz) courgettes (zucchini), cut into 1cm (½in) rounds
- 1 garlic clove, finely sliced
- 500g (1lb 2oz) tomato passata
- 8 basil leaves, roughly torn
- 3 aubergines (eggplants), sliced into 2cm (¾in) rounds
- 300g (10½oz) egg-based dried lasagne
- Sea salt and freshly ground black pepper
- For the béchamel
- 75g (2½oz) unsalted butter
- 75g (2½oz) plain (all-purpose) flour
- 500ml (17fl oz) whole milk, warmed to just below boiling point
- 150g (5¼oz) parmesan, grated, plus extra for sprinkling
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