Ingredients Serves: 6 1 large eggplant, diced 1 teaspoon salt 3 tablespoons olive oil 1 clove garlic, crushed 2 teaspoons minced ginger 1 medium carrot, peeled and diced 1 large brown onion, diced 1 small green capsicum, chopped 1 small red capsicum, chopped 200g button mushrooms, thinly sliced 400g can chopped tomatoes 2 tablespoons tomato paste 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh rosemary 300ml vegetable stock 150g baby spinach leaves, chopped 50g butter 3 tablespoon plain flour 700ml milk 1 cup (120g) grated cheddar cheese 375g lasagne sheets 1/3 cup finely grated parmesan cheese Directions Preparation: 35 min › Cook: 45 min › Ready in: 1 hour 20 min Sprinkle eggplant with the salt, place in a colander and stand for 20 minutes. Rinse under water, pat dry with paper towel. Preheat oven to 180 degrees C. Heat the oil in a large frying pan, add the garlic, ginger, carrot and onion; cook, stirring,
