Avocado & leaf salad
This light summery salad makes the perfect side to beefburgers or spare ribs
Melanzane lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 auberginessliced lengthways
- 2 tbsp olive oil
- 3 large garlic clovescrushed
- 680ml jar passata
- ½ tbsp dried oregano
- 1 tsp sugar
- 1 tbsp red wine vinegar
- small bunch basil leavestorn
- 100g parmesanor vegetarian alternative, grated
- 125g ball mozzarellatorn
- 200g fresh lasagnesheets
- 5 tbsp breadcrumb
Nutrition: per serving
- kcal460
- fat22g
- saturates10g
- carbs44g
- sugars11g
- fibre6g
- protein24g
- salt1.99g
Method
step 1
Heat grill to high. Arrange the aubergine slices on a baking sheet, brush with oil and season well. Grill for 2-3 mins each side until golden brown, set aside.
step 2
Heat oil in a saucepan. Fry the garlic for 1 min then pour in the passata. Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
step 3
Assemble the lasagne in a roughly A4-sized baking dish. Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of aubergine. Scatter over some Parmesan and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the breadcrumbs.
step 4
Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.
