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Scruffy aubergine lasagne
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Total Time:
1 hour 35 minutes
Indulge in a delightful eggplant lasagna with a rich, flavorful sauce. Steam and crisp eggplant with garlic, chili, sage, and lemon for a velvety texture and delicious taste. Simply tasty and enjoyable to create!
Ingredients:
  • 3 x 400 g aubergines
  • 3 onions
  • 6 cloves of garlic
  • 1 bunch of fresh sage (30g)
  • olive oil
  • 1 teaspoon dried chilli flakes
  • 1 lemon
  • 2 x 400 g tins of quality plum tomatoes
  • 80 g mature Cheddar cheese
  • 80 g Parmesan cheese
  • 300 g fresh lasagne sheets
  • 50 g blanched almonds
Instructions:
  • - Heat a large shallow casserole pan with 250ml of water over medium heat. Prick the aubergines with a fork, halve lengthways, and place in the pan. Add quartered onions, cover, and cook for 20 minutes. - Slice the garlic, pick sage leaves, and preheat the oven to 200ºC/400ºF/gas 6. Remove the lid, create a well in the center, add oil, garlic, chili flakes, sage, and lemon zest. - Add tomatoes, 2 tins' worth of water, simmer for 20 minutes. Remove from heat, add cheeses, season with salt and pepper. Mix in pasta sheets, arrange some on top, sprinkle with bashed almonds and sage leaves. - Use a spoon to create dips, bake for 25 minutes until golden and bubbling. Serve with a green salad dressed with balsamic vinegar.

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