Aubergine & courgette lasagne | Jamie Oliver Cookbook Club recipes

Ingredients

• 4 tablespoons extra-virgin olive oil
• 2 red onions, finely sliced
• 500g courgettes (1lb 2oz) (zucchini), cut into 1cm (½in) rounds
• 1 garlic clove, finely sliced
• 500g (1lb 2oz) tomato passata
• 8 basil leaves, roughly torn
• 3 aubergines (eggplants), sliced into 2cm (¾in) rounds
• 300g (10½oz) egg-based dried lasagne
• sea salt and freshly ground black pepper
• For the béchamel
• 75g (2½oz) unsalted butter
• 75g (2½oz) plain (all-purpose) flour
• 500ml (17fl oz) whole milk, warmed to just below boiling point
• 150g (5½oz) Parmesan, grated, plus extra for sprinkling