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Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp fennel seeds (optional)
• 1 bay leaf
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1 celery stick, diced
• 1 carrot, diced
• 100 g (3½ oz) mushrooms, roughly chopped
• 3 tbsp chopped fresh marjoram or 1 tbsp dried oregano
• 6 fresh sage leaves, shredded, or 1 tbsp dried sage
• 2 large aubergines, cut into 1 cm (½ in) cubes
• grated zest of 1 lemon
• 2 cans chopped tomatoes, about 400 g each
• 12 sheets fresh lasagne, about 250 g (9 oz) in total
• 450 g (1 lb) cottage cheese
• 2 tbsp plain flour
• 1 egg
• 100 ml (3½ fl oz) semi-skimmed milk
• a little freshly grated nutmeg
• 2 tbsp freshly grated Parmesan cheese
• salt and pepper

Description

Aubergines Make Delicious Lasagne, But Traditional Methods Usually Involve Slicing Them And Frying In Copious Quantities Of Oil. Here, They Are Cubed And Simmered With Flavouring Ingredients To Make A Rich, Zesty Sauce.

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