3 cloves of garlic
A few sprigs of fresh thyme
6 tablespoons olive oil
1 dried red chilli, chopped
2 x 400g tins of quality plum tomatoes
1 x punnet mushrooms, diced
1 tablespoon balsamic vinegar
1 bunch of fresh basil
200g cheddar cheese, grated
200g mozzarella cheese, grated
70g parmesan cheese, grated
250g dried lasagne sheets
Extra virgin olive oil.
2 tablespoons butter
2 tablespoons all-purpose flour
pinch of salt
dash white pepper
1 cup milk
Step 1: Preheat the oven to 200°C. Slice the aubergines into 1cm thick discs and lay out on an oven tray. Drizzle olive oil over them and season with salt and pepper. Bake in the oven for 20 minutes. Meanwhile, peel and finely slice the garlic and pick the thyme leaves.
Step 2: Heat the 6 tbsp. olive oil in a large sauce pan over a medium heat, add the garlic, thyme and aubergine and chili. Cook for 10 minutes.
Step 3: Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar. Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper.
Step 4: Make your white sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Step 5: To layer up, grease an ovenproof dish lightly with butter. Cover the bottom of the dish with a layer of the lasagna sheets. Then spread a generous layer of the aubergine mixture, followed by a layer of mushrooms and a third of the white sauce. Complete with a sprinkling of cheddar and mozzarella cheese.
Step 6: Repeat the layers twice more, finishing with a generous topping of all 3 cheeses. Bake at the bottom of the oven for 40 minutes, or until golden and bubbling. Place directly under the grill to for a further 5-6 minutes, being careful not to burn. Remove from the oven, garnish with the remaining basil and serve.