for 4 person

Sauce

3 tbsp	olive oil
2	spring onions incl. green parts, cut into thin rings
2	garlic cloves, squeezed
1	red chilli pepper, deseeded, finely chopped
2 tbsp	tomato puree
2	red peppers, cut into pieces
300 g	aubergines, cut into pieces
300 g	courgettes, cut into pieces
1 tin	cherry tomato
1 bunch	basil, roughly chopped
½ bunch	thyme, finely chopped
½ bunch	oregano, finely chopped
1 ½ dl	water
1 tsp	salt
a little	pepper

Béchamel sauce

25 g	butter
1 ½ tbsp	white flour
4 dl	full-cream milk
¼ tsp	salt
a little	nutmeg
40 g	grated Parmesan

Lasagne

12	white lasagne sheets
40 g	grated Parmesan

How it's done

Sauce

Heat the oil in a large pan. Add the spring onions, garlic, chilli pepper and tomato puree, sauté briefly. Add the pepper, aubergine and courgette, cook for approx. 5 mins. Add the cherry tomatoes, basil and oregano, pour in the water, season, cover and simmer over a medium heat for approx. 15 mins.

Béchamel sauce

Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk all at once, bring to the boil while stirring, reduce the heat. Season the sauce and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese, allow to cool slightly.

Lasagne

Layer the sauce, lasagne sheets and béchamel sauce in the prepared dish. Finish with a layer of béchamel sauce, sprinkle cheese over the top.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins.

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