2TB Olive Oil
1 Medium Onion Finely Diced
3 Cloves Garlic Minced
1 Red Capsicum Diced
1 Yellow Capsicum Diced
1 Zuchini Diced
1 Small Eggplant Diced
1/4 Cup Red Wine
1/2 Cup Water
1 Tin Tomatoes
Big Handful Basil
Big Handful Italian Parsley Chopped
Salt and Pepper
200g Grated Cheddar
In a large heavy bottom pan brown the onion in the olive oil.
Add the garlic and capsicum and cook for another 2-3 minutes.
Add the zucchini and eggplant and colour on a high heat for 4-5 minutes.
Deglaze the pan with 1/4 cup red wine and 1/2 cup water.
Add tomatoes and passata and bring to the boil. Gently simmer for for 30 minutes stirring occasionally.
Remove from the heat and add the chopped basil, parsley and season with salt and pepper.
Gently bring the milk to the boil and set aside.
Melt the butter in a heavy bottom sauce pan, add the flour and whisk.
Add the warm milk in small amounts and continue to gently whisk to avoid lumps. Continue until all milk is used.
Add half of the grated cheddar, stir for 3 minutes and take off the heat. Season with salt and pepper.
To make the lasagne layer as follows:
Top with the remaining 100g of grated cheddar and bake for 50 minutes or until golden at 180 degrees.
Chef's Tip: It's important to be patient and ensure good colour on all of your vegetables for maximum flavour!