Method Steps

1. Step 1: Preheat the oven to 200°C (180°C fan).

2. Step 2: Dice the aubergine and courgettes into roughly 2cm cubes.

   Ingredients used in this step:

   • 2 courgette
   • 1 aubergine

3. Step 3: Spread the vegetables on a baking tray, drizzle with olive oil, season, and roast for 20-25 minutes until soft and slightly charred.

   Ingredients used in this step:

   • 29 ⁵/₈ ml olive oil

4. Step 4: Meanwhile, to make the white sauce, melt the butter in a saucepan over medium heat.

   Ingredients used in this step:

   • 30 g butter

5. Step 5: Stir in the flour and cook for 1-2 minutes to form a paste (roux).

   Ingredients used in this step:

   • 25 g plain flour

6. Step 6: Gradually whisk in the whole milk, stirring constantly until the sauce thickens and is completely smooth.

   Ingredients used in this step:

   • 1000 ml whole milk

7. Step 7: Remove the sauce from the heat and stir in half of the grated cheddar cheese.

   Ingredients used in this step:

   • 125 g cheddar cheese

8. Step 8: In a separate pan, briefly wilt the fresh spinach.

   Ingredients used in this step:

   • 200 g spinach

9. Step 9: To assemble the lasagne, spread a thin layer of tomato passata in the base of a baking dish.

   Ingredients used in this step:

   • 250 ml tomato passata

10. Step 10: Add a layer of lasagne sheets, followed by half of the roasted vegetables, half of the wilted spinach, and more passata.

    Ingredients used in this step:

    • 250 ml tomato passata
    • 6 lasagne sheets

11. Step 11: Repeat the layers (lasagne sheets, remaining veg, remaining spinach, passata).

    Ingredients used in this step:

    • 6 lasagne sheets

12. Step 12: Top with a final layer of lasagne sheets and pour over the cheese sauce to cover completely.

13. Step 13: Sprinkle the remaining grated cheddar cheese over the top.

    Ingredients used in this step:

    • 125 g cheddar cheese

14. Step 14: Bake for 30-35 minutes until the top is bubbling and golden brown.