Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Brush a large oven proof dish with olive oil.
Brush a large griddle pan with olive oil and heat until smoking. Add half the aubergines and cook
over a medium heat for 8 minutes, or until golden brown all over. Remove the aubergines from the
griddle pan and drain on kitchen paper. Add the remaining slices and extra oil. if necessary and
cook for 8 minutes or until golden brown all over.
Melt the butter in a frying pan and add the garlic. courgettes. parsley and marjoram. Cook over
a medium heat stirring frequently, for 5 minutes or until the courgettes are golden brown all over.
Remove from the frying pan and leave to drain on kitchen paper.
Layer the aubergines, courgettes, mozzarella, passata and lasagne in the dish, seasoning with
salt and pepper as you go and finishing with a layer of lasagne. Pour over the Bechamel Sauce
making sure that all the pasta is covered. Sprinkle with the grated Parmesan cheese and bake in the
preheated oven for 30-40 minutes or until golden brown. Serve immediately.