MELANZANE LASAGNE

Melanzane lasagne image

This vegetarian lasagne is freezer-friendly, the ideal standby supper

Provided by Good Food team

Time 1h10m

Number Of Ingredients 12

Ingredients

3 aubergines , sliced lengthways
2 tbsp olive oil
3 large garlic cloves , crushed
680ml jar passata
½ tbsp dried oregano
1 tsp sugar
1 tbsp red wine vinegar
small bunch basil leaves , torn
100g parmesan , or vegetarian alternative, grated
125g ball mozzarella , torn
200g fresh lasagne sheets
5 tbsp breadcrumb

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 460 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.99 milligram of sodium