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1
Place the eggplant slices in a colander, sprinkle with salt and leave for 20 minutes while you are preparing the other vegetables.
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2
Rinse under cold water, drain and reserve.
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3
Heat the oil in a pan and saute the garlic and onion for 1 to 2 minutes.
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4
Add the peppers, mushrooms, celery and zucchini and cook for 3 to 4 minutes, stirring.
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5
Stir in the spices and cook for 1 minute.
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6
Mix together the tomatoes, passata, basil and season well.
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7
For the sauce, melt the butter in a pan, add the flour and cook for 1 minute.
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8
Remove from the heat and stir in the stock and milk.
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9
Return to the heat and add half the cheese and mustard.
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10
Boil, stirring until thickened.
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11
Stir in the basil and season to taste.
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12
Remove from the heat.
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13
Add a bit of the hot mixture to the beaten egg to temper it, then stir the whole mixture back into the cheese sauce, Set aside.
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14
Coat the bottom of a square baking dish with some of the tomato sauce and place half of the lasagna sheets in the dish.
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15
cover with half the vegetables, then half the tomato sauce, and finally half the eggplant.
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16
Repeat again, spooning the cheese sauce on top of everything.
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17
Sprinkle with the remaining cheddar cheese.
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18
Cook in a preheated oven 180*C/350*F for 40 minutes until browned and bubbly.
