RICOTTA BECHAMEL SAUCE
2 Tbsp classic extra
virgin olive oil 2 Tbsp plain flour
2 cups milk 1 cup fresh ricotta
1 Preheat a barbecue grill plate or chargrill pan over a medium-high heat. (For oven cooking, see Cook’s tip, below left). 2 Brush eggplant and zucchini slices liberally with oil. Season. Grill in batches in a single layer for 5 minutes, turning once, or until lightly charred and tender.
3 To make ricotta bechamel sauce, put oil and flour in a medium saucepan over a medium heat. Cook, stirring constantly, until bubbling. Add milk, ½ cup at a time, stirring well after each addition. Only add more milk once the mixture becomes smooth. Whisk in ricotta. Season. Set aside.
4 Spoon ½ cup tomato sauce
into base of a 40 x 30cm roasting pan (oval or rectangle). Top with 1½ lasagne sheets or as required to form a single layer, trimming sheet to fit.
5 Spoon over 1 cup bechamel. Top with ¹⁄³ of grilled eggplant and zucchini in a single layer.
6 Repeat layering twice more
with tomato sauce, lasagne sheets, bechamel and veg. Dollop remaining tomato sauce on top. Scatter with mozzarella. 7 Bake lasagne for 35 minutes or until cheese is golden and pasta is tender. 8 To serve, garnish with torn bocconcini, if using, and basil leaves. Season with pepper.