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Roasted Mediterranean Vegetable Lasagne

Ingredients

• Ingredients
•  about 9 sheets spinach lasagne (the kind that needs no pre-cooking)
• For the filling:
•  1 small aubergine
•  2 medium courgettes
•  1 lb (450 g) cherry tomatoes, skinned
•  1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
•  1 large onion, sliced and cut into 1 inch (2.5 cm) squares
•  2 fat cloves garlic, crushed
•  2 tablespoons fresh basil, leaves torn so that they stay quite visible
•  3 tablespoons extra virgin olive oil
•  2 oz (50 g) pitted black olives, chopped
•  1 heaped tablespoon capers
•  3 oz (75 g) Mozzarella, grated
•  salt and freshly milled black pepper
• For the sauce:
•  1¼ oz (35 g) plain flour
•  1½ oz (40 g) butter
•  1 pint (570 ml) milk
•  1 bay leaf
•  grating of fresh nutmeg
•  3 level tablespoons freshly grated Parmesan (Parmigiano Reggiano); see recipe introduction
•  salt and freshly milled black pepper
• For the topping:
•  1 level tablespoon freshly grated Parmesan (Parmigiano Reggiano); see recipe introductio
•  Pre-heat the oven to gas mark 9, 475°F (240°C).

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