Vegetable lasagne

Ingredients

• 2eggplants, cut into 2cm cubes
• 2zucchini, cut into 2cm pieces
• 2red peppers, cut into 3cm pieces
• 1/3 cupolive oil
• 1onion, finely diced
• 4 clovegarlic, sliced
• 1.8 lbchopped tomatoes, two cans
• 2 tbsptomato paste
• 2 tspdried oregano
• 3/4 ozfresh basil, leaves torn
• 2 ozsalted butter
• 2 ozall-purpose flour
• 3 3/8 cupswhole milk
• 1/4 tspground nutmeg
• 8 3/4 ozlasagne sheets, dried, no pre-cook needed
• 2 3/4 ozParmesan, finely grated
• 7 ozmozzarella, torn
• 3/4 tbspsea salt
• 1 tspblack pepper

Method

1. 1

   Heat the oven to 425°F. Toss the eggplant, zucchini and pepper with 4 tablespoons of the oil and a teaspoon of the salt, spread across two trays and roast for 30 minutes, turning once, until browned at the edges and no longer releasing steam.

2. 2

   Heat the remaining oil in a pan, cook the onion for 8 minutes, add the garlic, tomato paste and oregano for 2 minutes, then the canned tomatoes. Simmer for 20 minutes until thick, then stir in the roasted vegetables, the basil and a teaspoon of the salt.

3. 3

   Melt the butter in a pan, stir in the flour and cook for 2 minutes, then add the milk in stages, whisking after each, until smooth and thick. Season with the nutmeg, the pepper and the rest of the salt, and stir in half the Parmesan.

4. 4

   Turn the oven down to 375°F. Build the dish in a large baking dish: vegetable sauce, pasta sheets, white sauce, repeating three times and finishing with white sauce. Scatter the mozzarella and remaining Parmesan over and bake for 45 minutes until browned and bubbling. Rest for 15 minutes before cutting.