Roast Eggplant Lasagna with Rosemary

Serves 4

One large eggplant, diced
12 tomatoes, quartered
2 onions, sliced
3 tablespoons fresh rosemary, finely chopped
1/3 cup olive oil
12 ‘instant’ lasagna sheets
300g ricotta cheese
150g Parmesan cheese
salt and freshly ground black pepper
For the Bechamel Sauce:
700ml milk
1 bay leaf
70g butter
70g plain flour
1 teaspoon powdered nutmeg

Preheat oven to 180 C. Spread the eggplant, tomatoes, onion and rosemary over a baking tray and drizzle with olive oil. Season with salt and pepper. Bake in the oven for about 20 minutes.

Make the Bechamel Sauce: Heat the milk and the bay leaf in a saucepan and bring to the boil. Remove from heat and discard bay leaf.

Melt the butter in a separate saucepan and then add the flour. Cook for several minutes, stirring constantly with a wooden spoon. Pour in the milk slowly, stirring constantly, until the milk has blended in smoothly. Bring to the boil then reduce heat and cook, stirring all the while, until the sauce has thickened. Add the nutmeg and season with salt and pepper.

Pour a thin layer of bechamel sauce over the base of a large baking dish. Lay 3 sheets of lasagna noodles on top, spread with one quarter of the ricotta cheese, then spread with a quarter of the eggplant mixture. Then cover with a layer of the bechamel sauce.

Repeat these layers 3 more times, until all the ingredients are used, finishing with a layer of bechamel sauce. Sprinkle the top with Parmesan cheese.

Bake for 30 – 40 minutes or until the top is golden and the pasta is cooked.

Serve with a green salad.