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Triple cheese & aubergine lasagne Katy Greenwood
Ingredients
- 12-16 fresh lasagne sheets
- 4 tbsp olive oil
- 3 large aubergines, cut into small chunks
- 2 large onions, chopped
- 4 garlic cloves, finely chopped
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp golden caster sugar
- pinch of chilli flakes
- small handful basil leaves, finely chopped
- dash of soy sauce
- 500g ricotta
- 50g Parmesan (or vegetarian alternative) finely grated
- 2 medium eggs, beaten
- ¼ tsp grated nutmeg
- 500g milk
- 50g plain flour
- 50g butter
- 100g mature cheddar, grated
- 1 tsp English mustard
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