A soon-to-be favourite.
2 eggplants, cut into 5mm-thick slices
2 large zucchinis, cut into 5mm-thick slices
100ml classic extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
500g jar classic tomato pasta sauce
375g packet fresh lasagne sheets (only using 41⁄2 sheets)
1⁄2 cup shredded mozzarella Torn bocconcini balls, to garnish (optional)
Basil leaves, to garnish
RICOTTA BECHAMEL SAUCE
2 Tbsp classic extra virgin olive oil
2 Tbsp plain flour
2 cups milk
1 cup fresh ricotta
Don’t have a barbecue or chargrill pan? Preheat oven or oven grill to 250°C fan-forced (270°C conventional). Lightly grease oven trays. Arrange vegetables in single layer on prepared trays. Cook in batches, turning, until tender.
Preheat a barbecue grill plate or chargrill pan over a medium-high heat.
(For oven cooking, see Cook’s tip above).
Brush eggplant and zucchini slices liberally with oil. Season. Grill in batches in a single layer for 5 minutes, turning once, or until lightly charred and tender.
To make ricotta bechamel sauce, put oil and flour in a medium saucepan over a medium heat. Cook, stirring constantly, until bubbling. Add milk, 1⁄2 cup at a time, stirring well after each addition. Only add more milk once the mixture becomes smooth. Whisk in ricotta. Season. Set aside.
Spoon 1⁄2 cup tomato sauce into base of a 40 x 30cm roasting pan (oval or rectangle). Top with 11⁄2 lasagne sheets
or as required to form a single layer, trimming sheet to fit.
Spoon over 1 cup bechamel. Top with 1⁄3 of grilled eggplant and zucchini in a single layer.
Repeat layering twice more with tomato sauce, lasagne sheets, bechamel and veg. Dollop remaining tomato sauce on top. Scatter with mozzarella.
Bake lasagne for 35 minutes or until cheese is golden and pasta is tender.
To serve, garnish with torn bocconcini, if using, and basil leaves. Season with pepper.