Mediterranean Vegetable Lasagna with Mushroom & Eggplant

Rinse the cubed eggplant under cold water, then drain well to remove excess bitterness.

Heat a small amount of oil in a large pot over medium heat. Sauté the onion and garlic until soft and aromatic.

Add the eggplant cubes and sliced mushrooms. Cook for several minutes, stirring occasionally, until they begin to soften.

Stir in the tomato paste, chopped tomatoes, vegetable broth, ground ginger, dried herbs, salt, and black pepper. Reduce heat and let the sauce simmer gently until slightly thickened and well blended.

For the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and stir constantly for about 1 minute, until the raw flour smell disappears.

Gradually whisk in the milk, stirring continuously to prevent lumps. Add the nutmeg and cook until the sauce thickens and becomes smooth. Season lightly with salt and remove from heat.

Cook the lasagna sheets according to the package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Preheat the oven to 200°C (390°F) and lightly grease a 20 × 30 cm baking dish.

Spread a thin layer of vegetable sauce on the bottom of the dish. Add a layer of lasagna sheets, followed by vegetable sauce and a spoonful of béchamel. Repeat the layers until all ingredients are used.

Finish with the remaining béchamel sauce and generously sprinkle with Gouda and mozzarella cheese.

Bake for about 45 minutes, until the top is golden, bubbling, and lightly crisp. Let the lasagna rest for 10 minutes before slicing and serving.