It seems to me that all at once my courgettes are growing at an unprecedented speed, hiding themselves sometimes and then springing up on me with a BOO! when I go to check on them… but I also have plentiful onions and the first of my aubergines and the first tomatoes are finally turning red. This screams an Italian garden delight to me.

Ingredients:

2 medium courgettes

3 onions, red or white

2 small aubergines!

2 teaspoons of dried mixed herbs

4 cloves of garlic

Jar of Passata

Heaped tablespoon of butter

Heaped tablespoon of flour

One Bayleaf

500ml of milk.

Parmesan to grate 

Mozzarella to top

Method: 

This is partly for flavour and partly for time but I like to chop my vegetables and then put onto a roasting tray with Olive oil  and dried mixed herbs and roast for half an hour, turning once or twice in the process. I then pop into a large frying pan and pour over a jar of passata with a little extra garlic and salt and pepper to season. Bubble to reduce slightly and thicken. That is your tomato sauce made. 

Then I use the Delia all in one method to make my white sauce from the ingredients listed and then layer up the lasagne as follows:

Start with half of the vegetable and tomato mix in the bottom of an oven proof dish and layer lasagne sheets to cover. Pour over half of the white sauce. Grate over Parmesan generously.

Then repeat the above with tomato sauce and pasta sheets followed by the remaining white sauce, adding torn mozzarella to the top.

Bake until golden all over and importantly leave to stand for at least fifteen minutes before serving with fresh warm bread laced with butter melted for thirty seconds with a few cloves of fresh garlic and some fresh parsley. 

  

It doesn’t get much better than this. X