Napolina Vegetable Lasagne

Serves 4

Ingredients

• 4 tbsps Napolina Olive Oil
• 2 Aubergine, diced
• 2 Courgette, sliced
• 2 Red Onion, chopped
• 2 Garlic Cloves, finely chopped
• 1 Large Pepper, chopped
• 2 Napolina Chopped Tomatoes
• 4 tbsps Napolina Double Concentrate Tomato Purée
• 1 packet Napolina Lasagne sheets
• 125g Mozzarella, sliced into discs
• 100g Parmesan cheese or vegetarian hard cheese
• 1 dash Salt
• 1 dash Black Pepper
• 250ml Semi-Skimmed Milk
• 1 pinch Nutmeg
• 15g Butter
• 25g Plain Flour

Total time required 1 hr

• Cooking time: 1 hr

Instructions

1. Heat 4 tablespoons of oil in a large frying pan.
2. Dice the aubergines into small pieces and slice the courgette. Fry for 2 minutes.
3. Then chop the onion, garlic, and pepper and add to the pan and fry until golden.
4. Stir in the canned tomatoes and the tomato purée and simmer for 30 minutes.
5. To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil.
6. In a separate saucepan melt the butter and add the flour. Beat well and cook for 2 minutes.
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.
8. Preheat the oven to 200°c / 180°c Fan / Gas Mark 6.
9. Cover the bottom of the lasagne dish with a layer of the vegetable sauce.
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.
11. Layer the sliced mozzarella around the top of the lasagne and then grate parmesan or vegetarian hard cheese all over.
12. Bake for 30 minutes or until golden-brown and cooked through.