Vegetarian lasagne | FOODWISE

Ingredients

• 3 tablespoons olive oil
• 1 aubergine, cut into rounds 1cm thick
• 1 large courgette, cut into slices
• 250g ball mozzarella , drained
• 8–10 dry lasagne sheets
• 2 tablespoons freshly grated vegetarian Parmesan
• 30g butter
• 30g plain flour
• 550ml organic milk
• 100g grated Gruyère
• salt and freshly ground black pepper
• 1–2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon tomato purée
• 400g can tomatoes
• 150g cherry tomatoes , halved
• 1 teaspoon sugar
• 2 tablespoons freshly chopped basil leaves