This month we’re serving up Aubergine Parmigiana Lasagne – a great vegetarian dish that can be prepared ahead of time
Prep time: 30 minutes
Cooking time: 60 minutes
Serves: 6
Ingredients
3 large aubergines trimmed and thinly sliced lengthways
4 tbsp olive oil
250g vegetarian mozzarella, drained and grated
50g vegetarian Italian-style hard cheese grated
1 bunch of basil leaves roughly chopped, leaving some for garnish
8 dried lasagne sheets (egg lasagne sheets work best)
For the tomato sauce:
2 tbsp olive oil
6 garlic cloves finely sliced chopped
¼ tsp golden caster sugar
1 tbsp red wine vinegar
3 x 400g cans chopped tomatoes
Method
The sauce: Heat the oil in a large pan over a medium heat and fry the garlic for 1 min until golden. Add the sugar and vinegar, simmer for 30 seconds, then add the tomatoes. Season with salt and return to a simmer for 10 mins. Remove from the heat and set aside. This can be prepared up to two days ahead and chilled until required.
Heat a griddle or large frying pan over a medium-high heat. Brush the aubergine slices on both sides with the olive oil and season with a little salt. Griddle the slices in batches until softened and slightly charred (ensure the heat isn’t too high or the aubergine will char before it softens). Transfer the cooked slices to a plate as you go.
To assemble: Place a third of the aubergine slices in a layer over the base of a rectangular or square oven-proof dish, then pour over a third of the sauce. Scatter with a small handful of both cheeses and half the basil. Keep most of the cheese for the top. Cover the aubergine layer with half the lasagne sheets. Repeat once more, then finish with a final layer of aubergines topped with the rest of the sauce. Scatter the remaining cheese over the top. After leaving to cool completely this can be frozen so it’s a great dish to prepare ahead for busy families. Defrost fully before cooking.
Heat the oven to 200C/180C fan/gas 6. Place the dish on a baking tray and bake for 30 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to cool for at least 10 mins, then scatter with the reserved basil and serve with a green salad.
