Melanzane lasagne

4 servings 600 kcal or less aubergine aubergine lasagne aubergines baked pasta easy freezable freezable recipes lasagna lasagne lasana lazania mains make ahead mozzarella over an hour pasta al forno vegetable lasagne vegetarian veggie lasagne

N/A

Source

Ingredients

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

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.