Veggie pasta bake recipe for 4 people, takes only 50 mins; recipe has aubergine, olive oil, garlic clove, passata, oregano, sugar, red wine vinegar, basil leaf, parmesan, mozzarella, lasagne and breadcrumb.
Melanzane lasagne
Course: Veggie pasta bake
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 3 large garlic cloves, crushed
- Parmesan: 100g parmesan, or vegetarian alternative, grated
- Basil Leaf: small bunch basil leaves, torn
- Olive Oil: 2 tbsp olive oil
- Sugar: 1 tsp sugar
- Aubergine: 3 aubergines, sliced lengthways
- Oregano: 1/2 tbsp dried oregano
- Passata: 680ml jar passata
- Mozzarella: 125g ball mozzarella, torn
- Breadcrumb: 5 tbsp breadcrumb
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Lasagne: 200g fresh lasagne sheets
Directions
- Heat grill to high. Arrange the aubergine slices on a baking sheet, brush with oil and season well. Grill for 2-3 mins each side until golden brown, set aside.
- Heat oil in a saucepan. Fry the garlic for 1 min then pour in the passata. Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
- Assemble the lasagne in a roughly A4-sized baking dish. Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of aubergine. Scatter over some Parmesan and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the breadcrumbs.
- Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.
