A twist on the traditional, but just as delightful, this courgette lasagne is made with an array of fresh vegetables, cheeses and Napolina whole wheat lasagne sheets. Naturally high in fibre and bursting with flavour, topped with plenty of parmesan for a strong cheese finish.
Serves 460 minutes
4 x tablespoons Napolina Olive Oil
2 x aubergines, diced
2 x courgettes, sliced
2 x red onions, chopped
2 x cloves garlic, finely chopped
1 x large pepper, chopped
2 x 400g cans Napolina Chopped Tomatoes
4 x tablespoons Napolina Double Concentrate Tomato Purée
Napolina Lasagne sheets
125g Mozzarella, sliced into discs
100g Parmesan cheese or vegetarian hard cheese
For the Bechamel sauce:
250ml semi-skimmed milk
Pinch of nutmeg
25g plain flour
Heat 4 tablespoons of oil in a large frying pan.
Dice the aubergines into small pieces and slice the courgette. Fry for 2 minutes.
Then chop the onion, garlic, and pepper and add to the pan and fry until golden.
Stir in the canned tomatoes and the tomato purée and simmer for 30 minutes.
To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil.
In a separate saucepan melt the butter and add the flour.
Beat well and cook for 2 minutes.
Remove the milk from the heat and add a little to the flour mixture.
Combine well, and continue to do this until all the milk has been added, whisking continually.
Preheat the oven to 200°c / 180°c Fan / Gas Mark 6.
Cover the bottom of the lasagne dish with a layer of the vegetable sauce.
Follow this with a layer béchamel sauce and then a layer of lasagne sheets. Repeat this until all of the ingredients have been used up finishing with a layer of béchamel sauce.
Layer the sliced mozzarella around the top of the lasagne and then grate parmesan or vegetarian hard cheese all over.
Bake for 30 minutes or until golden-brown and cooked through.