Aubergine lasagne

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat oven to 200c

Step 2

Stab the aubergines and rub olive oil on their skins. Cut the top off the garlic and oil the exposed cloves. Sprinkle a little salt over the aubs and the garlic, then wrap the garlic in foil and roast it all for 30mins, or until the aubergines skins have expanded and a knife goes in easily

Step 3

Fry the onions for 6-8 mins with a pinch of salt until translucent, then add the garlic, thyme and oregano. Cook for 2-3 mins more, then add the tomato paste and sun dried tomatoes. Cook for 3-4 mins more. By this point, the aubergines should be done - cut them in half and scoop out the flesh roughly mash with a a fork and add the flesh to the pan with 1 tsp salt. Mash again gently with a fork, making sure there are no big lumpy bits. Add the tomatoes, passata, more salt to taste, balsamic, then simmer for 15 mins whilst you whizz up the béchamel style sauce.

Step 4

Add the chickpeas, then layer the lasagne starting with the chickpea aubergine and tomato sauce, the lasagne sheets, the bechamel sauce, wilted spinach, butterbeans, then repeat and finish with a layer of bechamel, a few large blobs of tomato sauce, chickpeas, mozzarella, then bake for 30min

Step 5

Top with fresh bail, olive oil and cashew parm.