Melanzane Pasta

	Serves: 6 – Prep time: 25-30 minutes - Cooking time: 2+ hours – Dietary Vegetarian

Ingredients

·         2 Aubergine, large, slice into 5mm  rounds

·         4 tablespoon Olive Oil

          7 Lasagna Sheets

          Salt & Pepper (or Salt Replacement seasoning Mix)

Béchamel Sauce

·         50g Butter, unsalted

·         50g Plain Flour

·         568ml Milk, warm       

          1 teaspoon Dijon Mustard

·         100g parmesan, grated (or vegetarian alternative)

Tomato and Basil Sauce

·         2 cloves of garlic, crushed

          1 tin Chopped Tomatoes (400g)

·         500ml Tomato Pasata

·         Basil, bunch, chopped

·         2 teaspoon, Caster Sugar

Method

1             Preheat oven 200C/180C Fan/Gas 6. Grease a ovenproof dish with butter then line two baking trays with non-stick baking paper.

2             Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper.

3             Roast for 20–25 minutes turning the slices over halfway through the cooking time.

6     Set aside.

  Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften.

Béchamel sauce

Heat the butter in a saucepan. Once the butter has melted into a foam, sprinkle in flour and whisk for a few minutes over a high heat. Pour warm milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season. Set aside.

     Tomato Sauce

Put all the ingredients in a mixing bowl. Season. Spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagna. Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan. Leave to stand for 1 hour before cooking. Bake for 35–45 minutes or until golden-brown.