Creamy Eggplant Lasagne

• Transfer the eggplant to a parchment-lined baking sheet and coat with a generous drizzle of olive oil.
• Season with salt and pepper, then roast for 10 minutes. Be sure not to turn off the oven when the eggplant is done, as you'll use it again later.
• Chop the onion and crush or mince the garlic.
• Melt the butter in a deep frying pan over medium-high heat and fry the onion with the garlic for 2 minutes.

• Stir in the flour and fry for 2 minutes. Add a third of the stock and whisk to incorporate.
• When the sauce thickens, repeat with the rest of the stock, adding it in two more batches.
• Stir the sauce until smooth, bring to a boil and allow to simmer until it has the consistency of cream.

• Stir the Italian herbs into the sauce and then tear the spinach directly into the frying pan, adding it in batches if necessary.
• Mix well and allow the spinach to wilt and reduce.
• Finally, stir in the cream and a third of the cheese, then season to taste with salt and pepper.

• Grease an oven dish with a light drizzle of olive oil and transfer a shallow layer of sauce to the dish.
• Top with a layer of lasagne sheets, followed by some of the eggplant (see Tip).
• Repeat so as to use all the eggplant and lasagne sheets, then finish with a layer of sauce on top. 

Tip: pressing down on the lasagne sheets will spread out the sauce and ensure it cooks more evenly.