Lasagne with aubergines and mozzarella

Remove the ends of the aubergines and then cut them into thin slices lengthwise. Sprinkle with a little salt and leave in a colander for half an hour. Then pat dry with kitchen paper. Preheat the oven to 200ºC.

Heat a few spoonfuls of olive oil in a frying pan and fry the aubergine slices on a fairly warm heat source on both sides. Remove them from the pan.

Roast the pine nuts in the frying pan until they are light brown and scoop them out of the pan in a bowl.

Make the white (béchamel) sauce: melt the butter in a saucepan or saucepan and stir in the flour. Heat the flour for 2 minutes while stirring, then add the milk to little pieces at the same time and stirring. Boil the sauce on a low heat source for a minute or 2. Season the sauce to taste with salt and pepper.

Cover the bottom of the dish with lasagne sheets. Fill the dish alternately with aubergine slices, slices of mushroom, garlic pieces, pieces of tomato, Provencal herbs, slices of mozzarella, some pine nuts and sauce. Cover with lasagne sheets. The last layer consists of the sauce on which slices of mozzarella are placed.

Sprinkle the mozzarella with the grated cheese. Bake the lasagna in the oven for about 35 minutes.