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

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Melanzane lasagne

Melanzane lasagne

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.3 out of 5.39 ratingsRate

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

Freezable

Vegetarian

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Alternatives

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Avocado & leaf salad

A star rating of 4.8 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal460
fat22g
saturates10g
carbs44g
sugars11g
fibre6g
protein24g
salt1.99g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

COOK FROM FROZEN

To cook straight from the freezer, heat oven to 180C/160C fan/ gas 4, and cook, covered, for 1½ hrs. Then, turn up oven to 220C/200C fan/ gas 7 and cook uncovered for another 30 mins. Or defrost overnight at room temp, pop in the fridge until ready to eat, then cook as directed, above, adding an extra 10 mins to the cooking time.

Recipe from Good Food magazine, April 2011

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A star rating of 4.3 out of 5.39 ratings

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