Aubergine Lasagne

Cooking time of 60 minutes – Serves 4

Nutritional Information

• 421 Kcal
• 18g Fat
• 7.3g Saturates
• 39g Carbohydrates
• 8.2g Fibre
• 21g Protein
• 1.1g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Milk

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian

Ingredients

• 8 lasagne sheets
• 1 onion, finely diced
• 2 medium carrots,finely diced
• 2 cans of tomato passataor chopped tomatoes
• 1 large aubergine,chopped into small chunks
• 6-8 cherry tomatoes, halved
• 250g light mozzarella,finely diced in 1 cm cubes
• 1 tbsp oil
• 2 tbsp of parmesan
• 8-10 basil leaves
• Salt and pepper to taste
• 1 clove of garlic,finely chopped

For the side salad:

• Mixed leaves
• Grated carrot
• 20 green or black-pitted olives

For the salad dressing:

• Juice of half a lemon
• 1 tbsp olive oil

ⓥ This recipe can be made vegan by replacing the mozzarella and parmesan cheese with plant-based alternatives

Method

1. Set the oven temperature to 180°C
2. Finely chop the onions and carrots and set aside
3. Chop the aubergine into small chunks, add the chunks to a colander with a pinch of salt, stir and leave to drain the excess water for 15 minutes
4. In the meantime, add 3-4 tablespoons of water to a medium pot and bring to low-medium heat
5. Add the onions and carrots and stir well for 2-3 minutes, adding more water as required to prevent the vegetables sticking to the pot
6. Add the cans of tomatoes and bring it to boil. Season with salt and pepper
7. Then lower the heat to low and simmer for 10-15 minutes, stirring every 2-3 minutes
8. In the meantime, add oil and garlic to a frying pan
9. Then add the aubergines to the pan and stir well. Add water to prevent burning or sticking (if required) and continue to stir frequently for 10 minutes. Season with salt and pepper
10. Then add basil leaves and the aubergines to the tomato sauce and simmer for 5 minutes
11. Cut the mozzarella into 1cm cubes
12. Now assemble the lasagne: Add 2 tablespoons of the tomato sauce to the base of a roasting tin (size for 4 people). Then alternate a layer of uncooked lasagne sheets, with 4-6 spoons of tomato sauce and 3-4 spoons of mozzarella cubes. Make sure to spread throughout all the surfaces, the lasagne sheets need to be fully covered in tomato sauce to cook properly in the oven.
13. On the last layer, sprinkle the lasagne with parmesan and top with the halved tomatoes
14. Bake in the oven for 30 minutes
15. In the meantime, prepare the salad: in a bowl combine mixed leaves, grated or sliced carrots and olives. Add the dressing (olive oil and lemon juice) and mix well
16. Serve the aubergine lasagne on a plate with the side salad and enjoy!