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1
preheat oven to 350AF (350F or Gas mark 4).
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2
Brush or spray a 17cm x 35cm ovenproof dish with oil.
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3
Next, chop the onion in half and then each half finely into half moons.
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4
put aside.
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5
slice mushrooms and sundried tomatoes about a centimeter thick.
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6
put aside
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7
slice the eggplant (aubergine) into 1/2 inch thick rounds and place in boiling water in a saucepan for 90 seconds.
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8
remove and drain.
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9
put aside
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10
In a large saute pan, put the oil in and heat.
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11
then add the onion, garlic and basil paste and cook for 4 minutes.
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12
add in the mushrooms and cook for a further 1 minute.
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13
add the canned tomatoes, sliced bell peppers and drained, canned kidney beans.
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14
stir and cook on a medium heat for 13 minutes.
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15
the mixture will thicken.
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16
once cooked, put aside.
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17
To do the cheese sauce, place the butter in a saucepan until melted then stir in the flour and cook while stirring for 1 minute.
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18
remove from the heat and gradually stir in the milk.
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19
Return to the heat and stir constantly until the sauce begins to boil and thicken.
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20
Reduce heat to low and simmer for 1 minute.
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21
Remove from heat and stir on the Ricotta cheese and the first measure of Parmesan cheese.
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22
Season with salt and pepper.
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23
Dip the lasagne sheets if necessary in hot water to soften slightly and place some to form a layer on the bottom of the prepared tray.
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24
On top of these sheets place some spread out slices of aubergine, then scatter some sundried tomatoes around.
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25
top this with half of the mushroom /kidney bean/tomatoes mix, spreading out as evenly as possible, then spoon over a third of the cheese sauce.
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26
Put another layer of pasta on top of this and repeat seasoning as you go.
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27
Finish off with a layer of pasta sheets and then last third of the cheese sauce.
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28
Sprinkle over the cheddar and second measure ofParmesan and bake for 45 minutes or until pasta is soft.
