For the lasagne sheets, simply roll out the lasagna until 1 ½ mm in thickness. Lay out on a floured working surface and cut the sheets according to the size of your casserole dish. Cover with a damp cloth until ready to use.
Preheat the oven to 180°C
Drizzle some olive oil over the butternut and roast in the oven till cooked and slightly caramelised. Heat up a griddle pan till quite hot, brush the aubergines with some olive oil and griddle until golden on both sides. Repeat the same process for the courgettes.
To make the white sauce, heat the milk in a saucepan or a microwave as this will help prevent a lumpy sauce! Melt the butter in a saucepan, whisk in the flour and cook for a few minutes. Slowly add the hot milk, continually whisking as you pour in the milk. Continue to stir until you have a smooth, thick white sauce. Add the mustard and Italian Rub and season well with salt & pepper.
To enrich the sauce further, whisking quickly to prevent curdling, add the egg.
To assemble the lasagne, layer the ingredients in a casserole dish in the following order; white sauce, lasagne, tomato sauce, basil, vegetables, white sauce etc. Repeat until you have run out of space, but the top layer must be lasagne, topped with some white sauce and lots of parmesan.
Bake the lasagne in the oven for 40 minutes until crispy and browned on top.
Serves 8 really hungry people!
