Aubergine and Courgette Lasagna

If i had to choose the best lasagna I've ever did (I mean, Luciara did and I helped) I'd choose this one. Both aubergine with a red sauce and courgette in a bechamel sauce give a fabulous taste. Always prefer organic vegetables, you won't regret it to try.

Well, for two you need:
1 large aubergine and courgette thin horizontally sliced;
olive oil and balsamic vinegar
parmesan, sea salt, onion, garlic, milk, flour
and some sheets of lasagna (fresh or not)

For the bechamel sauce, brown half large chopped onion with a clove of chopped garlic in 50ml of butter, won't take so long to add 300ml of milk. Mix well two spoons of flour in a cup with milk until it gets completely homogeneous and start to mix always stirring. Before I forget don't use all the power of your cooker for the bechamel, cook it very slowly. When it start to get thick add Parmesan cheese and reserve.

For the red sauce brown half chopped onion and some garlic in olive oil, then add, as your desire, a home made tomato sauce, or make one. Always add real chopped tomatoes though, this can really boost any pre-made tomato sauce. Simmer for about 20 minutes or until you fell its good enough!

At some point turn the oven on at 200 to make the place cosy enough for your dish. Fell free to add salt, sea salt if you have, and another spices you like being aware what goes with what. For the red sauce a bit of pepper would go well, for bechamel, maybe a little of noz-moscada.

In boiling water leave, no more than two aubergine slices, for about 2 minutes. Reserve.

In a casserole dish add alternately, separated with lasagna sheets, white sauce with courgette and a pint of cheese and red sauce with aubergine and a bit of balsamic. Add some parmesan on the top, bake for about 45 minutes and enjoy it preferably with a glass of good wine.