Ingredients
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 4½ sheets)
½ 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
Method
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Preheat a barbecue grill plate or chargrill pan over a medium-high heat.
Don't have a barbecue or chargrill pan? Preheat oven or oven grill to 250°C fan-forced (270°C conventional). Lightly grease over trays. Arrange vegetables in single layer on prepared trays. Cook in batches turning until tender.
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Brush eggplant and zucchini slices liberally with Extra Virgin Olive Oil. Season. Grill in batches in a single layer for 5 minutes, turning once, or until lightly charred and tender.
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To make ricotta bechamel sauce, put Extra Virgin Olive Oil and flour in a medium saucepan over a medium heat. Cook, stirring constantly, until bubbling. Add milk, ½ cup at a time, stirring well after each addition. Only add more milk once the mixture becomes smooth. Whisk in ricotta. Season. Set aside.
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Spoon ½ cup tomato sauce into base of a 40 x 30cm roasting pan (oval or rectangle). Top with 1½ lasagne sheets or as required to form a single layer, trimming sheet to fit.
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Spoon over 1 cup bechamel. Top with ¹⁄³ of grilled eggplant and zucchini in a single layer.
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Repeat layering twice more with tomato sauce, lasagne sheets, bechamel and veg. Dollop remaining tomato sauce on top. Scatter with mozzarella.
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Bake lasagne for 35 minutes or until cheese is golden and pasta is tender.
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To serve, garnish with torn bocconcini, if using, and basil leaves. Season with pepper.