Instructions: Okay, folks, I found it, that wonderful aubergine lasagne with goat cheese

(chevre) in it. Its from a book called BEST EVER PASTA edited by Linda is:
1. Blanch the pasta sheets in plenty of boiling water for just 2 minutes.

Drain and place on a clean dish towel.

2. For those of you who salt and drain your aubergine, do that here, then rinse and paty then dry with paper towels after 30 minutes. Or, if youre like me, cook em as they are.

3. Preheat the oven to 375 F. Lightly sautee (the fancy word for "fry")

the leeks in the oil for 5 minutes, until softened. Peel the roasted bell peppers and cut them into strips.

4. To make the sauce, put the flour, butter and milk into a saucepan and bring to a boil, stirring constantly until thickened. Add the ground bay leaves, nutmeg and seasoning. Simmer the sauce for 2 minutes.

5. In a greased, shallow casserole, layer the leeks, lasagne sheets, aubergine, goat cheese and pecorino or Parmesan. Trickle the sauce over the layers, making sure that plenty goes in between.

6. Finish with a layer of sauce and grated cheese. Bake in the oven for 30 minutes, or until bubbling and browned on top. Yum!

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