Aubergine Lasagna

Prepare the aubergines:

1. Cut the aubergines into 2-2.5 cm cubes.
2. Toss aubergine cubes with 3 tbsp olive oil and a pinch of salt.
3. Spread on a baking tray (no overlapping).
4. Roast at 200°C (fan 180°C) for 25–30 minutes, turning once, until deeply golden.

This prevents soggy lasagna layers.

Make the Tomato & Aubergine sauce :

1. Heat olive oil in a pan. Sauté onion, carrot, and celery until soft, about 8–10 mins.
2. Stir in passata, thyme, basil, salt, and pepper.
3. Add the roasted aubergines
4. Simmer 10 mins until everything is well integrated,stirring occasionally.
5. Rest the sauce 10 minutes off heat before assembling lasagna. Resting helps the sauce set and reduces excess moisture.

Make the béchamel sauce:

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook 1–2 mins to remove raw taste.
3. Gradually add milk, whisking constantly to avoid lumps.
4. Simmer gently until thickened, 5–7 mins.
5. Season with salt, pepper, and a pinch of nutmeg.

Assemble the lasagne:

1. Preheat oven to 180°C (350°F).
2. Spread a thin layer of tomato & aubergine sauce in the tray
3. Layer with lasagna sheets
4. Spead the tomato & aubergine sauce
5. Spoon a layer of béchamel
6. Repeat layers (lasagna → sauce -> béchamel), finishing with béchamel on top.
7. Sprinkle with grated Parmesan.

Bake:

1. Cover with foil and bake 25–30 mins.
2. Remove foil and bake another 10–15 mins until top is golden.
3. Let rest 10 mins before slicing.

Serve & enjoy!