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 breadcrumbs

Instructions

Step 1: Preheat the grill to high. Arrange the aubergine slices on a baking sheet, brush both sides with olive oil, and season well. Grill each side for 2-3 minutes until golden brown, then set aside.

Step 2: Heat a little olive oil in a saucepan over medium heat. Fry the crushed garlic for 1 minute until fragrant. Pour in the passata and add the dried oregano, sugar, and red wine vinegar. Let the sauce simmer gently for 10 minutes. Season to taste and stir in the torn basil leaves.

Step 3: Preheat the oven to 200C/180C fan/gas 6. In an A4-sized baking dish, spread a few tablespoons of tomato sauce over the base.

Step 4: Layer grilled aubergine slices over the sauce, then scatter some grated parmesan and torn mozzarella on top.

Step 5: Cover with a layer of fresh lasagne sheets and repeat the layers: tomato sauce, aubergine, parmesan, mozzarella, and lasagne sheets, finishing with a final topping of parmesan, mozzarella, and breadcrumbs.

Step 6: Bake in the preheated oven for 25-30 minutes until the top is golden and bubbling. Allow to cool slightly before serving.

Tips & Variations

To cook from frozen, cover the lasagne and bake at 180C/160C fan/gas 4 for 1½ hours, then uncover and increase oven temperature to 220C/200C fan/gas 7, cooking for an additional 30 minutes.

For added flavor, sprinkle some chili flakes into the tomato sauce while simmering.

Use a vegetarian parmesan alternative to keep the dish suitable for vegetarians.

Storage

Store leftover lasagne in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 180C/160C fan/gas 4 until heated through. This dish freezes well; cool completely, cover tightly, and freeze for up to 1 month. Reheat as per frozen cooking instructions under Tips & Variations.

FAQs

Can I use dried pasta instead of fresh lasagne sheets?

Yes, but dry lasagne sheets require more sauce or pre-cooking to ensure they soften properly. Soak or boil them briefly before assembling or add extra tomato sauce to keep the layers moist.

Is it necessary to grill the aubergines first?

Grilling the aubergines beforehand helps remove excess moisture and adds a lovely smoky flavor. It also prevents the dish from becoming too watery during baking.