Sprinkle eggplant with the salt, place in a colander and stand for 20 minutes. Rinse under water, pat dry with paper towel.
Preheat oven to 180 degrees C.
Heat the oil in a large frying pan, add the garlic, ginger, carrot and onion; cook, stirring, for 4-5 mins or until onion is soft. Add the eggplant and capsicums; cook, stirring, for 3-4 minutes. Add the mushrooms, tomatoes, tomato paste, herbs and stock. Bring to the boil, reduce the heat to a simmer. Cover and cook for 30 minutes. Stir in the spinach thoroughly and cook for a further 2 minutes or until the spinach is wilted.
For the cheese sauce: Melt the butter in a medium saucepan, add the flour and stir over a medium heat for 1 minute or until the mixture forms a ball. Remove from the heat; gradually whisk in the milk. Stir over a medium heat until sauce boils and thickens. Stir in the cheddar cheese and season to taste.
Pour a third of the cheese sauce over the base of a 6-cup oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using vegetables and pasta.
Pour remaining cheese sauce over pasta layer, making sure all the pasta is covered. Sprinkle with the parmesan cheese. Bake for 45-50 mins, or until the top is golden brown and the pasta is tender.
.. I followed recipe for the filling, there isn’t anything I would add or take out. We loved the flavours and it was easy to follow, prep took me much longer than the estimated 35min. I did however make extra cheese sauce. My meat eating husband had seconds and leftovers…..PS I agree with other reviews, you will need a big pot for the filling. Will make again... - 01 Apr 2012
so yummy! I made double the amount if cheese sauce and added salt and pepper an more garlic, but I generally followed the recipe as listed and it was fantastic! Best veggie lasagna ever! Nom nom nom nom - 03 Oct 2010