Mix the milk and flour in a pot, bring to the boil stirring constantly to avoid lumps. Let it boil for 1 minute. Season with salt and nutmeg, to taste, then set aside.
TO START
Preheat oven to 180°C.
PREPARE THE FILLING
Sauté the eggplant in a pan with the olive oil and garlic until tender. Season with a pinch of salt and set aside.
ASSEMBLE THE LASAGNE
Grease a baking pan with butter and for the first layer, drizzle in light béchamel and eggplant. Then follow continue to alternate between layers -
- Lasagne sheets
- Sauce, eggplant, cherry tomatoes, mozzarella and pesto
Continue alternating layers of Lasagne and filling. Top with a layer of light bechamel, tomatoes and eggplant.
BAKE
Bake Lasagne in pre-heated oven for 20 minutes. Remove from the oven, leave for 10 minutes to stabilise then serve
