Aubergine Lasagne with Creamy Cheese Bechamel Sauce

Preheat the oven to 180C.

Chop the aubergine into small cubes.

Place some salted water in a frying pan and bring to the boil.

Peel and finely chop the onion and garlic.

Finely grate the parmesan.

Grate the cheddar.

Heat the oil in a frying pan.

Add the onion and garlic and cook until softened.

Add the lasagne sheets to the frying pan of boiling water and par boil until the have softened slightly (2-3mins). Try to keep seperated so they do not stick together.

Add the aubergine and cook until softened and lightly browned.

Stir through the chopped tomatoes, tomato paste, italian herbs and chilli flakes (to taste).

In a saucepan, melt the butter.

Whisk the flour into the butter to form a mixture like wet sand.

Add the milk and whisk until it starts thicken.

Whisk in the cheese until melted. Turn down the heat and simmer. Season with salt and pepper.

To assemble the lasagne, spoon half of the aubergine mixture into the bottom of a baking dish.

Add a layer of lasange sheet(s) and then top with some of the cheese sauce. Repeat until you do not have any ingredients left. Be sure to finish with the last cheese sauce on top of the lasagne.

Bake in the oven until golden across the top.