Messy One-Pot Aubergine & Spinach Lasagne

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle Peel and finely chop (or grate) the garlic Peel and finely slice the red onion[s] Trim the green stalks off the aubergine[s] and cut into quarters lengthways, then slice finely Separate the lasagne sheets and add them spread out on a baking tray Submerge them under boiled water, add a drizzle of olive oil Set aside to soak for 6-7 min or until they've softened Re-boil half a kettle Heat a large, wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of olive oil over a medium high heat Once hot, add the chopped garlic and sliced onion with a pinch of salt and cook for 3-4 min or until softened Meanwhile, dissolve the Knorr vegetable stock cube[s] in 400ml [650ml] boiling water Stir in the tomato paste, chopped tomatoes and Henderson's Relish – this is your tomato stock Once the onion has softened, add the dried oregano, sliced aubergine, baby leaf spinach to the pan with a

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