Oil a 2-litre (8-cup) rectangular baking dish.
Cut unpeeled eggplants into 1cm slices. Place in colander, sprinkle all over with salt; stand 30 minutes. Preheat oven to moderately hot.
Rinse eggplant well under cold water; pat dry with absorbent paper. Brush eggplant with oil; place, in single layer, on two oven trays. Cook, uncovered, at 200°C for about 40 minutes or until browned and tender.
Meanwhile, quarter capsicums, remove seeds and membranes. Roast under grill or in a very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, cut capsicum into thick strips.
Lower oven temperature to 180°C.
Spread one-third of the pasta saline into prepared baking dish. Top with one-third of the lasagne sheets, another third of the half of the eggplant, half of the mozzarella; repeat layering, using another third of the lasagne sheets, remaining sauce, all of the capsicum,, and remaining mozzarella, lasagne and eggplant. Spread pesto over eggplant; top with white sauce. Bake, covered, at 180°C for 30 minutes; uncover, sprinkle lasagne with parmesan, bake about 30 minutes longer or until browned. Remove from oven; stand, uncovered, about 5 minutes before serving.
White sauce: Melt butter in medium saucepan; add flour, stir over, until bubbling and grainy. Remove pan from heat, gradually stir in milk; stir over heat until mixture boils and thickens. Remove pan from heat; stir in cheese.
Per serve 31.6g fat 2342kJ
This lasagne will be even better if you make your own pesto and your own tomato sauce.
You can substitute zucchini, spinach or leek for the eggplant ?????? each vegetable should be individually cooked before being layered.
If you can, use fresh lasagne in preference to the dried version, or even use the fresh rice noodle sheets available from Asian supermarkets.