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METHOD
Pour oil in a bowl. Add garlic and onion. Microwave on HIGH for 4 minutes. Add carrot and red pepper
with ¼ cup water. Microwave on HIGH for 4-5 minutes until soft.Add most of the pasta sauce. Stir. Season
with salt and pepper. Pre-heat the crusty plate. GRILL aubergine slices with olive oil for 4 minutes, turning
once. Spread a small amount of the pasta sauce, which is left in the base of a flat microwave dish. Cover
with a layer of aubergine, then lasagne and bechamel sauce. Repeat the layers. Finish with a layer of
bechamel sauce. Sprinkle with the cheese. Cook on CONVECTION microwave mode for 15 minutes until
lasagne is piping hot and cooked. Leave to stand for 5 minutes before serving.
FOR THE BECHAMEL SAUCE
METHOD
Pour milk into a bowl. Add onion, bay leaf and peppercorns. Microwave for approximately 4 minutes.
Remove from the microwave. Strain. To make the roux, melt the butter in a separate bowl by putting in
the microwave for 30 seconds. Stir in flour. Microwave further for 1 minute. Remove. Gradually pour on
the hot milk, whisking constantly. Microwave on 600W for another 6 minutes. Stir in-between. Season
with salt, pepper and nutmeg. Microwave on 600W for another 2 minutes. Stir in-between, until the sauce
thickens and is smooth.
INGREDIENTS
600 ml Milk
1 Onion, cut into two
1 Bay leaf
6 Peppercorns
4 tbsp Butter
2 tbsp Plain flour
Salt and pepper
Nutmeg, freshly grated (optional)