If you’ve got the time, I strongly urge you to click on through to the original of this one. It’s simply delicious. We’re always strapped for time though, so gradually we’ve cut out a few steps and simplified it here and there, and we’ve found the result is still pretty good.
Instructions
- Preheat the oven to 220°C/gas 8
- Dice up the aubergine, courgette and onion into 2cm cubes and tip into the roasting tray. Add the tomatoes, piercing each one with a knife to break the skin, and crush in the garlic.
- Drissle with a 2-3 tbsp oil, mix it all about and season with salt and pepper, then bake in the oven for 30 minutes until the vegetables are catching around the edges.
- Next make the white sauce. Melt the butter with the flour in a saucepan on a medium heat and cook for 1-2 minutes. Then gradually whisk in the milk, a bit at a time until the sauce comes together. Grate in a little nutmeg, and cook for 5 minutes until thickened (add a little more milk if too thick). Take off the heat and stir in the parmesan.
- Once the vegetables are done, take them out of the oven and reduce the heat to 180°C/gas 4. In an oven proof dish, layer sauce, vegetables, and then a layer of pasta sheets, repeating and finishing with a layer of sauce on the top. Sprinkle over the grated mozzarella and bake in the oven for 30-35 minutes until golden on top and bubbling nicely.
- Serve with a green salad, or some other veg like green beans, and garlic bread.