1. Pre-heat the oven to 390°F or gas mark 6.
  2. Place a casserole dish or large saucepan over a medium heat and add the two tablespoons of olive oil. Stir in the chopped courgettes and aubergines, season with sea salt and freshly ground black pepper. Stir well, cover and allow the vegetables to cook for five minutes. Then remove the lid and stir in the crushed garlic, cover and cook for a further five minutes.
  3. Remove the lid from the vegetables, and stir in the tinned chopped tomatoes, splash of balsamic vinegar and fresh basil. Rinse out the tomato tin with a little water and add this to the pan as well along with sea salt and freshly ground black pepper. Bring to the boil, then simmer for about 15 minutes until the sauce has reduced.
  4. Meanwhile lightly toast the pine nuts in a small frying pan and for two minutes to release the oils and give better flavour. Remove from the heat and set aside.
  5. To make the Cashel Blue sauce, melt the butter in a saucepan, then stir in the flour and stir continuously until a paste forms, it should look like pastry. Then gradually whisk the milk to the butter and flour paste, stirring as you go, until you get a smooth, thick sauce. Cook for 5-10 mins then add the Cashel Blue cheese and sea salt and freshly ground black pepper.
  6. If you’re using dried pasta, blanch in boiling salted water for about a minute before you assemble the lasagna.
  7. Spread a third of the aubergine & courgette sauce in the base of a shallow oven dish and then follow with a layer of pasta. Spread the pasta with a quarter of the Cashel Blue sauce and a grating of parmesan cheese. Repeat these layers until you get to the top of the dish, finishing off with a thick layer of the Cashel Blue sauce. Sprinkle with the remaining parmesan and the pine nuts. Bake in the pre-heated oven for 30 minutes until golden brown and bubbling on top.
  8. Allow the lasagna to cool for about 10 minutes before serving and serve with a fresh green salad.