Aubergine lasagne

I love all lasagne versions, classic, vegetarian, artichoke or asparagus. Work takes a morning, but worthwhile. I prepare a day ahead and bake for lunch. Bought pasta is possible, but homemade gives lovely satisfaction, creamy, rich and melting.

These quantities make about 10 portions; halve for 5/6.

INGREDIENTS FOR 10

PASTA

400 G ITALIAN 00 FLOUR

4 EGGS

3 LARGE AUBERGINES

4 LARGE MOZZARELLAS

SAUCE

2 SMALL TINS PASSATA

1 GARLIC CLOVE

BASIL

EXTRA VIRGIN OLIVE OIL

BÉCHAMEL

1 LITRE MILK

100 G BUTTER

100 G ITALIAN 00 FLOUR

SALT

PEPPER

NUTMEG

GRATED PARMIGIANO

BUTTER

I knead flour and eggs smooth on surface, wrap and rest half an hour, then roll thin with machine and lay out.

I wash and slice aubergines half a centimetre thick, layer in colander with coarse salt and a weight for hours, rinse, dry and grill, adding salt and oil. Prepare a day ahead and refrigerate.

I sauté garlic in oil, add tomato sauce, salt, pepper and basil strips and cook covered about 20 minutes.

I cut aubergines into strips.

I cut mozzarella into strips and dry thoroughly on kitchen paper.

I make béchamel by melting butter, adding flour, hot milk, salt, pepper and nutmeg, stirring about ten minutes until smooth.

I blanch pasta sheets briefly in salted water, cool in cold water and dry on a towel. I put tomato sauce and béchamel on dish base.

I alternate pasta, tomato sauce, aubergine, mozzarella, béchamel and Parmigiano, ending with pasta, tomato, béchamel, Parmigiano and butter knobs.

I bake at 180°C for about 1 hour and rest 15 minutes before serving. A lot of work but worth it compared with dried bought pasta.