Aubergine Lasagne

A winning cross between aubergine, parmigiana and lasagne. Just add a green salad and garlic bread.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C, gas mark 7. Brush the aubergine slices all over with oil and spread in an even layer over 2-3 large baking trays. Season and roast for 20-25 minutes, turning the slices halfway and rotating the trays, if necessary. Remove from the oven and let cool slightly, leaving the oven on.

Step 2

Spread a little tomato sauce over the base of a medium oven dish (about 20x30cm/1.5 litres). Top with a layer of lasagne sheets then a little more tomato sauce (you should have used about a third of the jar by now). Drizzle over some pesto, then cover with a single layer of aubergines. Spread over a third of the jar of white sauce. then scatter over a third of the mini mozzarella balls and a third of the Parmigiano Reggiano. Repeat the layering twice more starting with the lasagne, until you have used all the ingredients

Step 3

Lower the oven temperature to 200°C, gas mark 6. Put the dish on a baking tray, sprinkle with black pepper and bake for 30-35 minutes until bubbling and golden. Let stand for 5 minutes pefore serving with a green salad and garlic bread, if liked