Scruffy aubergine lasagne

Based on this recipe by Jamie Oliver.

  • Prep time: 30 minutes
  • Cook time: 1 hours
  • Yield: 6 people

Ingredients

  • 3 large aubergines, halved lengthways (1.2kg total)
  • 3 onions, peeled and quartered
  • 6 cloves of garlic, finely sliced
  • 1 bunch of fresh sage leaves
  • olive oil
  • 1 teaspoon 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

Steps

  • Add 250ml of water to a large shallow casserole pan, and place over a medium heat.
  • Add the aubergine and onions, cover with a lid and cook for 20 minutes.
  • Preheat the oven to 200ºC.
  • Remove the lid after 20 minutes and let most of the liquid cook away.
  • Add 3tbps oil, garlic, chilli flakes and 3/4 of the sage leaves. Finely grate the lemon zest over the top.
  • Add tinned tomatoes and 2 tins of water. Simmer for 20 minutes.
  • 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.
  • Bake for 25 minutes.