- 12-16 fresh lasagne sheets
For the tomato & aubergine sauce
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 large aubergines, cut into small chunks
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 large onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves, finely chopped
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp golden caster sugar
- pinch of chilli flakes
- small handful basil leaves, finely chopped
- dash of soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
For the ricotta filling
- 500g ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 50g parmesan (or vegetarian alternative) finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 medium eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- ¼ tsp grated nutmeg
One of the most useful of spices for both sweet and savoury…
For the cheese sauce
First, make the tomato & aubergine sauce. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the aubergine in 3 batches, adding 1 tbsp oil for each batch. They should be softened and lightly golden.
Add the remaining oil to the pan and cook the onions for 5 mins until softened. Stir in the garlic, cook for 1 min more, then return the aubergine to the pan with the tomatoes, tomato purée, sugar and chilli flakes. Bring just to the boil, then turn down to a simmer and cook for 10 mins. Take off the heat, stir in the basil and soy sauce, and season to taste.
Mix together all the ingredients for the ricotta filling, season and set aside – or cover and leave in the fridge if making in advance. Both the aubergine and the ricotta sauce can be chilled for up to 2 days.
For the cheese sauce, add all the ingredients to a pan and cook over a medium heat, stirring all the time, until it thickens and the cheese has melted, then turn down the heat to low and cook for another 5 mins. Season to taste.
Heat oven to 180C/160C fan/gas 4. To assemble the lasagne, spoon half the aubergine mixture into the bottom of a large baking dish. Top with a layer of lasagne sheets, then spread over a ricotta layer. Add another layer of lasagne sheets, followed by the remaining aubergine mixture and another layer of lasagne sheets. Pour over the cheese sauce (it can now be frozen for 1 month – defrost before cooking). Bake in the oven for 50 mins-1 hr until golden and heated through.