Aubergine & courgette lasagne | Jamie Oliver Cookbook Club recipes
From Theo Randall's The Italian Pantry, this beautiful veg lasagne is comfort food at its finest. Give it a go – it's sure to become a firm family favourite!
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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
- freshly ground black pepper
- 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
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