Ingredients

The following ingredients have 4 Servings
  • 3 aubergines , sliced lengthways
  • 2 tbsp olive oil
  • 3 large garlic cloves , crushed
  • 680ml jar passata
  • ½ tbsp dried oregano
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • small bunch basil leaves , torn
  • 100g parmesan , or vegetarian alternative, grated
  • 125g ball mozzarella , torn
  • 200g fresh lasagne sheets
  • 5 tbsp breadcrumb

Instruction

  • 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.