Ingredients
- 125 g of mozzarella, sliced into discs
- 250 ml of semi-skimmed milk
- 100 g of parmesan cheese or vegetarian hard cheese
- 1 pinch of nutmeg
- 15 g of butter
- 4 tablespoons of napolina double concentrate tomato purée
- 1 packet of napolina lasagne sheets
- 2 aubergine, diced
- 2 courgette, sliced
- 4 tablespoons of napolina olive oil
- 1 large pepper, chopped
- 2 napolina chopped tomatoes
- 2 garlic cloves, finely chopped
- 25 g of plain flour
- 1 dash of black pepper
- 2 red onion, chopped
- 1 dash of salt
Method
Step 1
Heat 4 tablespoons of oil in a large frying pan.Step 2
Dice the aubergines into small pieces and slice the courgette. Fry for 2 minutes.Step 3
Then chop the onion, garlic, and pepper and add to the pan and fry until golden.Step 4
Stir in the canned tomatoes and the tomato purée and simmer for 30 minutes.Step 5
To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil.Step 6
In a separate saucepan melt the butter and add the flour. Beat well and cook for 2 minutes.Step 7
Remove the milk from the heat and add a little to the flour mixture. Combine well, and continue to do this until all the milk has been added, whisking continually.Step 8
Preheat the oven to 200°c / 180°c Fan / Gas Mark 6.Step 9
Cover the bottom of the lasagne dish with a layer of the vegetable sauce.Step 10
Follow this with a layer béchamel sauce and then a layer of lasagne sheets. Repeat this until all of the ingredients have been used up finishing with a layer of béchamel sauce.Step 11
Layer the sliced mozzarella around the top of the lasagne and then grate parmesan or vegetarian hard cheese all over.Step 12
Bake for 30 minutes or until golden-brown and cooked through.