Double Vegetable Lasagne

Name: Double Vegetable Lasagne
Yield: Serves 6 to 8
Ingredients: 200 g (7 oz) grated Parmesan; 1 large onion, peeled and chopped; 1 large aubergine, diced; 2 tablespoons olive oil; freshly grated nutmeg; 75 g (3 oz) butter; 75 g (3 oz) plain flour; 400 g (14 oz) lasagne sheets; 400 g (14 oz) canned tomatoes; 1 mozzarella cheese, diced; 1 tablespoon finely chopped basil; 25 g (1 oz) shaved Parmesan; 4 courgettes, diced; freshly ground black pepper; salt; 1.5 kg (3 lbs) leeks, trimmed, sliced, rinsed and drained; 1 litre (1¾ pints) milk

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1.5 kg (3 lbs) leeks, trimmed, sliced, rinsed and drained
1 litre (1¾

Main course
Vegetarian

Method

Simmer the leeks in the milk until tender. Drain them, put to one side, and save the milk.

In a large saucepan melt the butter, stir in the flour, cook for a few minutes, and gradually add the milk, stirring and cooking until you have a nice smooth sauce. Stir in the cheese, season with the nutmeg, and put to one side.

Make the second filling by frying the onion in the olive oil