The Best Veggie Lasagna EVER

Ingredients:
3 medium eggplants
salt
olive oil spray
4 medium red capsicums
750g jar tomato pasta sauce (I use passata)
lasagna pasta sheets
250g mozzarella, sliced

Pistachio Pesto:
75g pistachios
1 cup fresh basil leaves
1/3 cup olive oil
2 cloves garlic
2 tbl Parmesan

Cheese Sauce:
80g butter
1/3 cup flour
2 1/2 cups milk
1/2 cup Parmesan

1. Make the pesto, blending all ingredients together in a blender. If making the day before, store in a jar with a layer of oil on top.

2. Cut eggplant into slices and sprinkle with salt. Stand for 20 min. Rinse under cold water and pat dry. Spray oil onto oven trays. Spread eggplant onto oven trays and spray generously with oil. Bake at 200'C for 40min or until browned.

3. Quarter the capsicums and clean them. Roast skin under grill or on barbecue, until skin blackens. Remove skin and cut into strips.

4. Make white sauce. Melt butter in saucepan over low heat. Add flour and fry for 2 min, stirring constantly. Add a little milk and whisk until lumps have gone. Add rest of milk and whisk until it boils and thickens. Remove from heat and stir through Parmesan.

5. Assemble the lasagna. Oil a deep rectangular dish. Layer ingredients in this order;
1/3 of tomato pasta sauce
1/3 of lasagna sheets
1/3 of tomato pasta sauce
1/2 of eggplant
1/2 of capsicum
1/2 of cheese
1/3 lasagna sheets
remaining tomato pasta sauce
remaining capsicum
remaining cheese
remaining lasagna sheets
remaining eggplant
spread pesto over eggplant
top with white sauce

6. Bake, covered, in a moderate oven for 30min, then uncovered for 30min.

Tip: Make pesto, capsicum and eggplant the day before.
Thanks to David Whitehand for this recipe.