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1
For pea pesto, cook peas in boiling, salted water for 3-4 mins then drain. Place peas, pine nuts, garlic, 1/3 cup Parmesan and 3-4 tbsp basil leaves in a food processor and blend until smooth, gradually adding 1/2 cup olive oil. Season then chill.
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2
For vegetable fillings, blanch carrots in boiling, salted water for 1-2 mins then drain. Working in batches, heat 3 tbsp oil in a large frying pan and saute eggplant for 3-4 mins, turning. Drain on paper towels. Heat 1 tbsp oil in a separate pan and saute tomatoes for 2-3 mins. Sprinkle with sugar and cook for 2 mins then deglaze pan with vinegar and season. Set aside.
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3
For bechamel sauce, melt butter in a saucepan, add flour then gradually add stock and milk. Add cream cheese, lemon zest and 1/2 the lemon juice. Bring to a boil and simmer, stirring, for 5 mins, until sauce thickens. Add nutmeg and season.
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4
Preheat oven to 400u00b0F. Spread a little bechamel sauce over the bottom of a baking dish then spread carrot strips on top and top with more bechamel. Add a layer of lasagna then cover with tomatoes, mozzarella and 1/3 of the pesto. Add a layer of lasagna then eggplant and remaining bechamel. Place a final layer of lasagna on top and press down. Sprinkle with Cheddar, Parmesan and breadcrumbs then bake for 40-45 mins.
