Veggie packed lasagne

Method

1. Preheat the oven at 200°C fan/gas mark 6.
2. For your béchamel sauce, add the extra virgin olive oil and chopped onions into a saucepan on medium heat. Cook for a couple of mins and then add your garlic, cannellini beans (along with their soaking liquid) and milk. Cook for a further 10 mins, stirring occasionally.
3. While your béchamel simmers, prepare your vegetables.
4. Set your béchamel to one side to cool. Once cooled, add 20g parmesan and blitz in a high speed blender (if you don’t have a blender, you can mash your beans roughly with a potato masher).
5. To layer, lay your sliced aubergine across the base of an ovenproof dish. Evenly spoon a layer of passata and sprinkle with some fresh chopped basil. Add a single layer of lasagne sheets and coat with your béchamel. Season each layer with salt and pepper. Add a layer of courgette, cover with passata and basil, top with lasagne sheets and béchamel. Now add your kale and repeat the previous steps until you reach the top of your baking dish.
6. Top your final layer of lasagne sheets with a generous portion of béchamel, cover with goat's cheese (or feta) and remaining parmesan. Sprinkle any chopped basil you have left on top.
7. Bake in the oven for 30 to 35 mins, or until golden and bubbling. Leave to rest for 10 mins before portioning and serving. If you have any old bits of cheese or herbs hanging around in the fridge, throw them in!