25g frozen garlic
3.5ml olive oil
610g lasagne sheets
4g garlic powder
1 handful of coriander
44g tomato puree
For the béchamel sauce:
1g ground nutmeg
100g grated emmental cheese
120g semi skimmed milk powder
42g modified corn starch
Boil water and season. Add nutmeg and milk powder.
Dilute the starch with lukewarm water and pour into milk mixture, stirring constantly.
Incorporate 1/4 of the grated cheese and stir well. Set aside the remaining cheese
Fry onions and garlic, add tomatoes, piperade, chickpeas and season.
Place aubergine rings in the oven to brown for 10 minutes.
Layer your dish with tomato sauce, aubergines, bechamel, pasta sheets, tomato sauce, courgettes and continue until you have nothing left.
Bake at 150' for for 30 minutes until golden brown.