Melanzane lasagne

• aubergines↗3

  sliced lengthways

• olive oil↗2 tbsp tbsp
• large garlic cloves↗3

  crushed

• jar passata↗680ml ml
• dried oregano↗½ tbsp tbsp
• sugar↗1 tsp tsp
• red wine vinegar↗1 tbsp tbsp
• small bunch basil leaves↗

  torn

• parmesan↗100g g

  or vegetarian alternative, grated

• ball mozzarella↗125g g

  torn

• fresh lasagne↗200g g

  sheets

• breadcrumb↗5 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.