Brinjal Mushroom & Mozzarella Lasagne

Preheat oven to 400 degrees F (200 degrees C).

Slice the Baby Eggplants (15 oz), Button Mushrooms (2 1/2 cups) and Brown Mushrooms (4 cups) into 3 millimeter slices.

Fry the baby eggplant in a little olive oil in a large frying pan for about 5 minutes until cooked. Place them on a plate and do the same with the mushrooms. Set aside.

Place your Pasta (2 cups) on to cook now. Once they’re done, strain and set aside.

Melt Butter (2 Tbsp) in a sauce pan over medium heat. Stir in the All-Purpose Flour (4 Tbsp) with a wooden spoon and cook, stirring continuously for 1 minute. Take off the heat and add a little Milk (1 2/3 cups) and whisk in, then add a little more milk and whisk in, continue to do this until the mixture is smooth, then add all the milk, keeping 200 milliliter aside, and stir until smooth.

Put back on the heat, whisking continuously and adding the saved Milk (3/4 cup) each time it starts to thicken until the milk is all in the sauce and it has thickened but is still pourable.

Add half of the Mozzarella Cheese (1/3 cup) and White Cheddar Cheese (1/3 cup). Add Fresh Parsley (1 handful) now and stir until the cheese melts. Season with Salt (to taste) and Ground Black Pepper (to taste).

Spoon a thin layer of the white sauce onto the bottom of your baking dish, adding a layer of brinjal on top, then a layer of mushrooms followed by another layer of white sauce, now add your one layer of pasta. Do another layer of brinjals, mushrooms & white sauce. The white sauce should be the top layer.

Place the remaining cheese on top and bake for about 30 minutes until the cheese is golden and bubbly.