Roast Eggplant & Zucchini Lasagne

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium heat. • Cook garlic & herb seasoning until fragrant, 1 minutes. • Add passata, the water* (for the red sauce) and a pinch of brown sugar. Cook until slightly reduced, 2-3 minutes. Season to taste.

• In a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk and the water* (for the white sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in shaved Parmesan cheese. Season generously with salt and pepper.

• Spoon roughly 1/4 of the red sauce into a baking dish, then top with a layer of roast veggies and a fresh lasagne sheet. Repeat with the remaining red sauce, roast veggies and lasagne sheets. • Finish with a lasagne sheet, then pour over the white sauce.

• Bake lasagne until golden, 20-25 minutes.