Brinjal, Mushroom & Mozzarella Lasagne

Preheat oven to 200°C (390ºF).

Slice brinjals, button mushrooms and brown mushrooms into 3mm thick slices. Fry brinjals in a little olive oil in a large frying pan for about 5 minutes, until cooked. Place on a plate and do the same with the mushrooms. Set aside.

Cook pasta twists or shells according to package instructions. Once done, drain and set aside.

Melt butter in a sauce pan over medium heat. With a wooden spoon, stir in plain flour and cook, stirring continuously for 1 minute. Take off heat and add 2/3 of the milk a little at a time, whisking constantly until mixture is smooth.

Put back on the heat, whisking continuously and adding the remaining milk each time it starts to thicken, until milk is all in the sauce and it has thickened to a pouring consistency.

Add half the grated cheese and chopped parsley. Season with salt and pepper to taste.

Spoon a thin layer of the white sauce onto the bottom of baking dish. Add a layer of brinjal on top, then a layer of mushrooms, followed by another layer of white sauce. Add all the noodles in one layer. Repeat another layer of brinjals, mushrooms and white sauce. The white sauce should be the top layer.

Place remaining cheese on top and bake for about 30 minutes, until cheese is golden and bubbly.

Note: I used gluten-free pasta but you can use any pasta you like. This recipe is designed to have one thin layer of pasta—if you prefer more, just cook extra pasta and add another layer or two.