Messy One-Pot Aubergine & Spinach Lasagne

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Set the kettle to boil.

Step 2

Trim the green stalks off the aubergine[s] and cut into quarters lengthways, then slice finely

Step 3

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.

Step 4

Re-boil half a kettle

Step 5

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

Step 6

Once hot, add the chopped garlic and sliced onion with a pinch of salt and cook for 3-4 min or until softened

Step 7

Meanwhile, dissolve the Knorr vegetable stock cube[s] in 400ml [650ml] boiling water

Step 8

Stir in the tomato paste, chopped tomatoes and Henderson's Relish – this is your tomato stock

Step 9

Once the onion has softened, add the dried oregano, sliced aubergine, baby leaf spinach to the pan with a splash of water

Step 10

Give everything a good mix up and cook, covered, for 2-3 min or until the spinach begins to wilt

Step 11

Once the lasagne sheets have softened, carefully remove them from the tray and tear them roughly into the pan

Step 12

Add the tomato stock and stir everything together, evenly spreading out the torn lasagne

Step 13

Bring to the the boil over a high heat and cook, covered, for 12-15 min or until the pasta is cooked and the sauce has thickened

Step 14

Meanwhile, preheat the broiler to high

Step 15

Once the pasta is cooked, tear the mozzarella and basil into the pan and season with a generous grind of pepper

Step 16

Mix everything together, pulling some of the torn lasagne to the surface

Step 17

Top with the grated Italian hard cheese and put the pan under the broiler for 3-4 min or until bubbling and golden

Step 18

Set the messy one-pot aubergine & spinach lasagne in the centre of the table, ready to share

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