Herb-infused eggplant lasagne | Reader's Digest Australia

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon fennel seeds (optional)
• 1 bay leaf
• 1 large onion, chopped
• 1 clove garlic, crushed
• 1 stalk celery, diced
• 1 carrot, diced
• 100 g mushrooms, roughly chopped
• 3 tablespoons chopped fresh marjoram or 1 tablespoon dried oregano
• 6 fresh sage leaves, shredded, or 1 tablespoon dried sage
• 2 large eggplants, cut into 1 cm cubes
• grated zest of 1 lemon
• 2 cans chopped tomatoes, about 400 g each
• 12 sheets fresh lasagne, about 250 g in total
• 2 cups (500 g) cottage cheese
• 2 tablespoons plain flour
• 1 egg
• 100 ml low–fat milk
• a little freshly grated nutmeg
• 2 tablespoons freshly grated parmesan
• salt and pepper