Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then slice into rounds approximately ½ cm thick.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until slightly softened, 10-12 mins. Turn halfway through.

Meanwhile, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion to the pan and stir-fry until softened, 5-6 mins.

While the onion fries, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press). Roughly chop the spinach.

Add the butter (see pantry for amount) and garlic to the onion and fry, 1 min.

Stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir the water for the sauce (see pantry for amount) into the roux along with the vegetable stock paste. Bring to the boil, then stir and simmer until thickened, 2-3 mins.

Stir in the pesto, creme fraiche, hard Italian style cheese and a quarter of the Cheddar cheese.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Season with salt and pepper, then remove from the heat.

In an appropriately sized ovenproof dish, spread a third of the spinach sauce in an even layer. Cover with a layer of lasagna sheets, then a layer of half the roasted aubergine.

Repeat with another third of the sauce, lasagna sheets and remaining aubergine.

Top with the remaining lasagna sheets and drizzle over the remaining sauce. You should have three layers of lasagna sheets and two layers of aubergine. Sprinkle with the remaining Cheddar cheese.

Bake on the middle shelf of your oven until golden and bubbling, 25-35 mins. TIP: Oven temperatures may vary, so bake until the pasta is tender.

Halve the aubergine lasagne and share between your serving bowls.

Serve the rocket alongside with a drizzle of oil over the leaves.