Sausage and aubergine lasagne

Preheat the grill to high.

Cook the lasagne sheets in batches in boiling salted water, for 3 minutes for fresh lasagne or 7 minutes for dried. Drain the lasagne, then rinse it and drain again. Spread on a clean towel to dry.

Meanwhile, grill the sausages on an oiled grill rack until evenly browned. Drain on kitchen paper and then slice thinly.

Lay the aubergine slices in a single layer on a large baking sheet, brush lightly with oil and season. Grill until tender and brown red on both sides. Preheat the oven to 180°C/350°F/Gas 4.

To make the béchamel sauce, gently heat the milk with the bay leaf, onion slice and clove, then remove from the heat, cover and leave to infuse for 30 minutes. Melt the butter over a low heat in a heavy-based saucepan, then stir in the flour and mix to a paste. Cook for 1-2 minutes. Remove the pan from the heat and slowly strain in the milk, whisking or stirring continually. Once all the milk has been incorporated, return the pan to the heat and just bring to the boil, then simmer for 5 minutes, stirring occasionally. Season.

Stir three-quarters of the Parmesan into the béchamel sauce, then spread a thin layer of the sauce over the bottom of an oiled ovenproof dish (about 25x16x7.5cm). Cover with a layer of 3 lasagne sheets and arrange half the aubergine and sausage slices on top. Add a further layer of sauce, one of lasagne and then half mozerella. Cover with half the tomatoes, another layer of lasagne sheets, the remaining aubergines and sausages, more sauce, remaining lasagne and the rest of the mozerella and tomatoes. Finish with a generous layer of cheese. Sprinkle over remaining Parmesan.

Bake in the preheated oven for about 30 minutes until bubbling and brown, then serve.