PARMASIAN COURGETTES AUBERGINE BECHAMELLE

courgette
1/2 red pepper
1/2 orange pepper
1/2 red onion
1/2 aubergine
1/2 punnet of mushrooms
2 garlic cloves
Handful basil
S&P
Olive oil
Olives
Capers
Bechamel sauce
Mozarella ball, sliced

Dice the vegetables and roast in the oven with oil, s&p, basil and garlic for about 40 minutes (or until the edges have started to char). Once cooked, remove the basil and add the olives and capers.

Make the Béchamel sauce: Melt butter in a skillet. Stir in 2 tablesppons flour. Add some milk and stir in rest of flour and milk. Let boil on low heat for a couple of minutes. Season with salt and a dash of nutmeg (not too much!



Place lasagne sheet into the bottom of the dish, cover with bechamel sauce, vegetables and mozarella. Continue until you’ve run out of everything and end up with a layer of bechamel sauce.

Sprinkle parmasian and bazil leaves to garnish n serve after you Bake in the oven for 30 minutes.
serve with rice or pasta