Exotic vegetarian dishes are hard to come by. And, if one had to add aubergines to it, many will refrain. But, here is a simple easy-to-make lasagne which absorbs the goodness of spinach, tomatoes and aubergines. The unusual combination of these vegetables gives a unique mild taste to this dish which can very appropriately be a part of a formal dinner spread or can be cooked as a wholesome meal for a family dinner.

Let not the inclusion of aubergines discourage one to attempt this lasagne. Just put on your apron, try it, its easy and you will be pleasantly surprised in the end.

Ingredients:

4 aubergines
250g sun-dried tomatoes
500g lasagne sheets
500g cheese
250g baby spinach

Tomato sauce:
2 tins of peeled tomatoes
1 onion
2 cloves garlic
2 tbs olive oil

Bechamel sauce:
750 ml milk
80g butter
80g plain flour
pinch nutmeg

Slice the aubergines and lightly panfry for 30 seconds each side. Place in a high sided dish to form the base of the lasagne and cover with a thick layer of spinach, tomatoes and crumbled cheese.
Place the lasagne pasta sheets on top (these should be boiled for a few seconds in water to provide more moisture) then cover with a generous layer of bechamel sauce.

Repeat the process another one or two times until lasagne is about six inches high.

On final layer cover pasta sheets with bechamel sauce (follow directions in main piece) and, if desired, place a few more tomatoes on the top. (tomato sauce can be added throughout layers for extra taste if desired)

Cook for around one hour on gas mark 6.

Serve on a thin puddle of tomato sauce and top with rocket leaves if desired.

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