Hmmm Lagagna… what a treat. I tried out a lot of different variations over the years, but I always come back to the classic recipe. Well, not completely classic in this case, but pretty damn close. It still has the soft pasta, the rich tomato sauce and the creamy béchamel on top. But I added some aubergines. Aubergines are perfect for lasagnas or other kinds of casserole. You could substitute the pasta completely with aubergines if you like. Or you could add some cooked potatoes and make a moussaka out of it. So many options.