Grilled vegetable lasagne with Pesto Genovese

Preheat oven to 180C. To make the bechamel sauce, melt the butter in a medium size saucepan over a medium heat. Add the flour, cook stirring for 2 minutes. Gradually start adding the milk, constantly whisking until smooth and the milk is incorporated. Bring to the boil and continue to cook whisking for 5 minutes or until thick. Remove from heat, stir in the parmesan and season to taste.

Meanwhile, heat a char grill pan over a high heat. Drizzle the eggplant and zucchini with the olive oil. Char grill the vegetables, in batches for 2 minutes each side, or until lightly charred and tender. Remove and set aside.

To assemble the lasagne, spray a 1.5L (6 cup) rectangular baking dish with oil. Spread 80ml (1/3 cup) of the bechamel sauce over the base of the dish, top with a layer of lasagne sheets to snugly fit the dish. Top with 1/3 of the zucchini, eggplant and capsicum, then dot with 1/3 of the pesto. Repeat this layer lasagne, vegetables and pesto twice more, then finish with a final layer of lasagne, the remaining bechamel and the parmesan. Place in pre-heated oven and bake for 20-30 minutes.