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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon fennel seeds
• 1 bay leaf
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1 celery stalk, diced
• 1 carrot, diced
• 100 g mushrooms, roughly chopped
• 3 tablespoons chopped fresh marjoram or 1 tablespoon dried oregano
• 6 fresh sage leaves, shredded, or 1 tablespoon dried sage
• 2 large eggplants, cut into 1 cm dice
• grated rind of 1 lemon
• 1 large can (810 g) no-salt-added chopped tomatoes
• pepper to taste
• 12 sheets fresh lasagna, about 250 g in total
• 450 g reduced-fat cottage cheese
• 2 tablespoons plain flour
• 1 egg
• 100 ml low-fat milk
• 1/8 teaspoon freshly grated nutmeg
• pepper to taste
• 2 tablespoons freshly grated Parmesan cheese

Description

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

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