8 servings
Prep: 40 mins,
Cooking: 30 mins
With aubergines, mushrooms and tomatoes.
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Ingredients (15)
12 | courgettes — cut into strips |
3-4 | aubergines — medium, sliced |
250 g | button mushrooms — sliced |
4 | tomatoes — sliced |
3 | garlic — cloves, finely chopped |
salt and freshly ground black pepper — to taste | |
4 | red pepper — grilled, skinned and sliced |
250 g | pasta — lasagne sheets |
250 ml | parmesan cheese — freshly grated |
fresh basil — to garnish |
BECHAMEL SAUCE:
50 g | butter |
50 g | flour |
1 l | milk |
salt and freshly ground black pepper — to taste | |
250 ml | gruyère cheese — or mature cheddar cheese |
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