2 bay leaves
300g of butter
200g of plain flour
4 litres of milk
1 whole onion, skinned
6 onions, finely chopped
6 cloves, inserted into the whole onion
Salt
Black pepper
3 tablespoons of olive oil
6 cloves of garlic, finely chopped
4 courgettes, cubed and seeded
2 aubergines, cubed and seeded
500g of white mushrooms, quartered
3 tablespoons of tomato puree
3 tins of chopped tomatoes
Parmesan cheese, grated
Lasagne, cooked beforehand as per the instructions on the box
4 packets of fresh basil

METHOD

Bechamel sauce
In a saucepan, heat the milk with the onions and bay leaves. Leave to stand for 15 minutes.

Melt the butter in the mixture, stir in the flour and mix to create a roux.

Gradually pour in the milk into the roux whilst mixing well and cook for 10 minutes on a low heat.

Add salt and pepper to the sauce.

The vegetables
Heat the oil in a large saucepan and fry the onions and garlic until soft.

Add the rest of the vegetables and fry. They should still be firm.

Add the tomato puree and tomatoes to the mixture and stir well. Simmer for ten minutes.

The lasagne
Layer the ingredients - vegetables, pasta, bechamel sauce then repeat process until the tin is full. Finish with a generous sprinkling of parmesan on top. Place under the grill.

PROGRAMMES

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EXTRAS