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Preheat the oven to 180 fan.
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Finely chop the onion, mushrooms and aubergine and cook on a med/high heat in the oil.
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Once softened, add the carrot, garlic and oregano and cook for 3 minutes, stirring well.
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Add the tomatoes, puree and balsamic and bring to the boil.
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Reduce to a simmer, cover, and cook on a gentle heat for 1 hour.
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Meanwhile, melt the butter in another pan and add the flour, beating it in with a wooden spoon.
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Cook for 1 minute.
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Slowly add the milk, whisking continuously.
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Season with a pinch of white pepper and freshly ground nutmeg to taste.
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In an ovenproof dish, layer 1/2 the tomato sauce, a single-layer of lasagne sheets, and 1/2 the bechamel sauce. Repeat, and top with a smattering of cheese.
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Bake uncovered for 30 minutes and serve with salad.