The Italian pantry

TOP TIP

Use egg-based lasagne sheets that are less brittle and have more flavour

Family nostalgia

Aubergine & courgette lasagne

SERVES 6

• 4 tbsp extra-virgin olive oil
• 2 red onions, finely sliced
• 500g courgettes, cut into 1cm rounds
• 1 garlic clove, finely sliced
• 500g tomato passata
• 8 basil leaves, roughly torn
• 3 aubergines, sliced into 2cm rounds
• 300g egg-based dried lasagne
• Sea salt & freshly ground black pepper

FOR THE BÉCHAMEL

• 75g unsalted butter
• 75g plain flour
• 500ml whole milk, warmed to just below boiling point
• 150g parmesan, grated, plus extra for sprinkling

1. Preheat the oven to 200°C/400°F/Gas mark 6, then heat 1 tbsp of the olive oil in a non-stick frying pan over a medium heat. Once hot, add the onions, courgettes and season well with salt. Cook for 20 mins, until soft.

Heat another tbsp of the olive oil in a separate saucepan, then add the garlic, frying for 30 seconds. Add the passata and cook the mixture