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Aubergine & Courgette Layered Pasta Bake
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Aubergine & Courgette Layered Pasta Bake
Servings: 4
: 475 kcal
Author: Just Jo
Ingredients
  • 1 aubergine thinly sliced
  • 2 courgettes thinly sliced
  • 1 small can of sweetcorn extra crisp if possible, well drained
  • 400 ml tomato sauce*
  • 2-3 tbsp pesto check the jar to ensure it is vegetarian if you need or or make your own with vegetarian parmesan cheese
  • Olive oil
  • 2 tbsp plain flour
  • 1 tsp mustard powder
  • 2 tbsp butter
  • 400 – 500ml milk
  • Freshly grated nutmeg
  • Cracked black pepper
  • 6 sheets of lasagne or enough to create three layers in your dish
  • 6 tbsp grated mozzarella
  • 2 tbsp parmesan cheese
  • *= see here for my recipe or if time is really an issue use slightly less passata as it will be more liquid than this thick rah sauce -https://joblogsjobakes.wordpress.com/2014/09/04/full-bodied-tomato-sauce/
Instructions
  1. Spray or brush the sliced aubergine and courgette with olive oil, season then roast in a single layer in the centre of a preheated oven at 180°C for 20-25 minutes. They should be crisping around the edges and browning lightly. Put to one stand as you prepare the white sauce.
  2. Melt the butter in a small saucepan then add the flour, mustard powder, a good grating of nutmeg and plenty of black pepper and after a couple of minutes, start dribbling in the milk. Whisk or stir constantly until all the milk has been incorporated and the sauce thickens. This can take several minutes if using skim milk as there is a higher water:fat ratio and it needs to evaporate. Take off the heat when ready.
  3. Whisk the pesto into the tomato sauce.
  4. Take a small oven proof dish big enough to take your lasagne sheets and pour a third of the tomato sauce into the base. Layer up a third of the roasted veg and a third of the sweetcorn. Lay on top two sheets of pasta and then spread over a third of the white sauce and 2 tbsp of the mozzarella. Repeat this step twice more finishing with extra nutmeg and black pepper then top with the parmesan.
  5. Bake for 30 – 40 minutes at 180°C until the pasta is cooked and the top browned and bubbling. Stand for at least 10 minutes before serving.
Recipe Notes

I like to use brown rice “pasta” lasagne sheets when I’m not making fresh pasta (you can find a few recipes for fresh pasta on the blog) and they cook just the same as regular dried egg pasta.