Aubergine Lasagne

Super easy, no fuss lasagne, which cooks and bakes all in one pan.

The slow cooked aubergine and tomato sauce is so versatile and I love how creamy the aubergines go when steamed this way. If you don’t feel like making a lasagne, freeze the sauce into individual portions

Swaps: You can use any type of pasta shape or gluten free variety. You can use any cheese or more cheese. Mozzarella scattered before baking will be delicious.

I love to serve this with a simple green salad

• 3 medium aubergines, halved lengthways
• 2 onions, diced
• 6 cloves garlic, finely sliced
• 3 tablespoons olive oil
• 1 cup water
• 1/4 cup chopped parsley
• 1/2 tspn dried chilli flakes (or to taste)
• 1 lemon zest
• 2 x 400g tins plum tomatoes
• 200g dry lasagne sheets, I used gluten-free
• grated plant-based or vegetarian parmesan to serve

1. Place a large shallow casserole with a lid on a med heat. Add the aubergines and onions, 1 cup of water, 1 teaspoon salt and pepper, cook, covered for 20minutes on a medium heat. The aubergines should be completely soft and easily mashed.
2. Preheat oven to 200c.
3. Remove the lid and when most of the liquid has cooked away, make a well in the middle of the casserole. Add 3 tablespoons of oil, the garlic, chilli and 1/2 the herbs, cook for 5 minutes. Grate in the lemon zest.
4. Add the tomatoes (crushing them) and fill one can with water, add this too, simmer for 10 minutes, stirring occasionally and season to perfection.
5. Add the pasta sheets, one sheet at a time, by nestling the sheet into the sauce (using tongs), repeat with all the sheets making sure that the sheets are covered with sauce.
6. Bake for 40 minutes until the pasta is soft. Season with olive oil and add the herbs. Serve with parmesan and a small side salad.