
Nutrition and extra info
- Freezable
- Vegetarian
Nutrition: per serving
- kcal460
- fat22g
- saturates10g
- carbs44g
- sugars11g
- fibre6g
- protein24g
- salt1.99g
Ingredients
- 3 aubergines, sliced lengthways
Aubergine
oh-ber-geenAlthough it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 large garlic cloves, crushed
- 680ml jar passata
- ½ tbsp dried oregano
Oregano
or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tsp sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 tbsp red wine vinegar
- small bunch basil leaves, torn
- 100g parmesan, or vegetarian alternative, grated
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 125g ball mozzarella, torn
- 200g fresh lasagne sheets
- 5 tbsp breadcrumb
Method
Heat grill to high. Arrange the aubergine slices on a baking sheet, brush with oil and season well. Grill for 2-3 mins each side until golden brown, set aside.
Heat oil in a saucepan. Fry the garlic for 1 min then pour in the passata. Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
Assemble the lasagne in a roughly A4-sized baking dish. Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of aubergine. Scatter over some Parmesan and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the breadcrumbs.
Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.
Comments, questions and tips
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