Interreg

Serves 10

1.25L piperade
500g aubergine
25g frozen garlic
3.5ml olive oil
610g lasagne sheets
4g garlic powder
4g cumin

1 handful of coriander
100g chickpeas
44g tomato puree
1.2kg courgette
300g onions
200g tomatoes

For the béchamel sauce:
1g ground nutmeg
1l water
100g grated emmental cheese
120g semi skimmed milk powder
42g modified corn starch

Bechamel:
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

Lasagne sauce:
Fry onions and garlic, add tomatoes, piperade, chickpeas and season.
Place aubergine rings in the oven to brown for 10 minutes.

Assemble:
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.