Name: Melanzane lasagne
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: British
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

Melanzane lasagne

This vegetarian lasagne is freezer-friendly, the ideal standby supper

1 hr 10 min total 20 min prep 50 min cook 4 460 cal

Instructions

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1 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.
2 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.
3 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.
4 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.