Vegetarian Pasta Bake

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.

Pour boiling water over the tomatoes, then skin, quarter, deseed and roughly dice.

Heat the butter in a frying pan and gently cook the onions until softened. Add the aubergines and cook for 5 minutes, then stir in the diced tomatoes. Season to taste with salt and pepper and stir in the thyme.

For the sauce: melt the butter in a pan, stir in the flour and cook for 2 minutes. Gradually stir in the milk. Add the cream and simmer for 5 minutes.

Stir in half the cheese and season with salt and pepper.

Spread a little bechamel sauce on the base of the baking dish. Cover with a layer of lasagne sheets and continue to add layers of vegetables, bechamel sauce and lasagne, with a scattering of basil, until all the ingredients are used. Finish with vegetables and bechamel sauce.