Serves 6

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INGREDIENTS

2 x large aubergines OR 3 x normal aubergines sliced into 5mm rounds

2 x large courgettes OR 3 x normal courgettes sliced into 1cm rounds

2 x red onions, diced

3 x shallots, diced

4 tablespoons olive oil

Lasagne sheets

75 grams butter, plus extra for greasing

75 grams plain flour

750ml whole milk, warmed

1. tsp Dijon mustard

   100g Parmesan, grated (or vegan alternative)

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   For the tomato sauce

   3 garlic cloves, crushed

   400g tinned chopped tomatoes

   500 milliliters passata

   1 large handful fresh basil, torn

   2 teaspoons caster sugar

   1 tablespoon worcestershire sauce

   Salt

   Pepper

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   STEPS

2. Preheat and prep: Preheat the oven to 200°C/180°C fan/Gas 6. Grease a 2.5 litre ovenproof dish with butter and line two baking trays with non-stick baking paper.

3. Roast the aubergine: Arrange the 2 pieces large aubergines, sliced into 5mm rounds slices in a single layer on the prepared trays. Drizzle with 3 tablespoons olive oil and season well. Roast for 20–25 minutes, turning halfway. Set aside.

4. Cook the veg: While the aubergine roasts, heat a tablespoon of olive oil in a frying pan over medium heat. Add the courgette, sliced into 1cm rounds with a good pinch of salt. Cook for 15–20 minutes until soft and starting to caramelise. Set aside.

5.   Now fry the onion in a little olive oil until translucent but not caramelising.

6. Make the tomato sauce: In a saucepan, fry the 2 pieces garlic cloves, crushed in a little olive oil for 30 seconds. Add the diced shallots and cook until just starting to caramelise, then add the worcestershire sauce and stir continuously for a minute.  Add 2 tbsp of tomato puree and stire through for one minute.  Add 400 grams tinned chopped tomatoes, 500 milliliters passata and 2 teaspoons caster sugar. Season well and simmer over a medium heat for at least 20 minutes until reduced and deepened in colour.  You can do this for as long as you can afford. Stir through the fresh basil, remove from heat.

7. Soak the lasagne sheets: Place the 6 pieces dried lasagne sheets in a large dish and cover with hot water. Leave for 10 minutes to soften. Drain carefully.

8. Make the béchamel: Melt the butter in a saucepan over medium heat. Add the 50 grams plain flour and whisk for a couple of minutes to form a roux. Gradually pour in the warmed 568 milliliters whole milk, warmed, whisking continuously until smooth. Bring to the boil then reduce heat. Add the 1 teaspoons Dijon mustard and two thirds of the 100 grams Parmesan, grated (or vegetarian alternative). Season well and set aside.

9.   Add the courgettes to the tomato mixture.

10. Assemble: Spoon a third of the courgette and tomato mixture into the base of the prepared dish.  Next add a layer of aubergine. Top with béchamel. Add a layer of lasagne sheets. Repeat twice more so you have three layers of veg and two layers of pasta, finishing with a final layer of béchamel.

11. Rest in fridge: Cover with cling film and leave to stand in the fridge for at least 1 hour, or overnight. This is the ideal make-ahead point — the lasagne will be better for the rest.

12. Bake: When ready to serve, remove from the fridge 30 minutes before cooking. Bake uncovered at 200°C/180°C fan for 20 mins, then add the final 35g grated p[armesan and sprinkle some paprika.  Cook for a further 15-25 mins, so 35–45 minutes in total until golden and bubbling. Stand for 5 minutes before serving.

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