Our Cookbook

Italian

Scruffy aubergine lasagne

  • Yield6 people
  • Prep30m
  • Cook1h
  • Effortweekend

  • 3 large aubergines, halved lengthways (1.2kg total)
  • 3 onions, peeled and quartered
  • 6 clove garlic, finely sliced
  • 1 bunch fresh sage leaves
  • olive oil
  • 1 tsp dried chilli flakes
  • 1 lemon
  • 2 x 400g tins of quality plum tomatoes
  • 80g mature Cheddar cheese, grated
  • 80g Parmesan cheese, grated
  • 300g fresh lasagne sheets, torn
  • 50g blanched almonds

Method

  1. Add 250ml of water to a large shallow casserole pan, and place over a medium heat.
  2. Add the aubergine and onions, cover with a lid and cook for 20 minutes.
  3. Preheat the oven to 200ºC.
  4. Remove the lid after 20 minutes and let most of the liquid cook away.
  5. Add 3tbps oil, garlic, chilli flakes and 3/4 of the sage leaves. Finely grate the lemon zest over the top.
  6. Add tinned tomatoes and 2 tins of water. Simmer for 20 minutes.
  7. Remove the pan from the heat, add the cheese, and pasta, and season. Pull some of the pasta sheets toward the top to crisp up.
  8. Bake for 25 minutes.