Aubergine lasagne

Preheat the oven to 220ºC, gas mark 7. Brush the aubergine slices all over with oil and spread in an even layer over 2-3 large baking trays. Season and roast for 20-25 minutes, turning the slices halfway and rotating the trays, if necessary. Remove from the oven and let cool slightly, leaving the oven on.

Spread a little tomato sauce over the base of a medium oven dish (about 20x30cm/1.5 litres). Top with a layer of lasagne sheets, then a little more tomato sauce (you should have used about a third of the jar by now). Drizzle over some pesto, then cover with a single layer of aubergines. Spread over a third of the jar of white sauce, then scatter over a third of the mini mozzarella balls and a third of the Parmigiano Reggiano. Repeat the layering twice more, starting with the lasagne, until you have used all the ingredients.

Lower the oven temperature to 200ºC, gas mark 6. Put the dish on a baking tray, sprinkle with black pepper and bake for 30-35 minutes until bubbling and golden. Let stand for 5 minutes before serving with a green salad and garlic bread, if liked.