Ingredients
Mushrooms, finely chopped
Aubergines, thinly sliced
Zucchini, thinly sliced
Onions, finely chopped
Garlic, finely chopped
Basil, finely chopped
Parsley, finely chopped
Tomatoes, thinly sliced
Passata
Tomato paste
Brandy
Chicken stock
White wine
Lasagne sheets
Eggs
Milk
Grated Parmesan cheese
Extra virgin olive oil
Butter

Method

In a hot pan add a dash of oil and some butter. Fry the onion and garlic until transparent.

When tender add some sugar and the mushrooms and parsley, flaming with brandy.

Add the tomato paste and cook for a further five minutes.

Add some Worcestershire and soy sauce, the white wine and cook until the alcohol evaporates.

Pour the chicken stock and cook until liquid is reduce by half.

Add the passata and cook for 15 minutes on low heat.

Assemble lasagne by doing a layer of aubergine, mushrooms ragout and lasagne sheet.

Repeat with aubergines.

Finish with a mix of eggs, milk, and Parmesan cheese.

Bake in 180˚C oven for 20 minutes and serve.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Cafe, Qawra.