Name: Aubergine lasagne
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 1 onion finely chopped; 3 cloves garlic finely chopped; 2 x 400g tins plum tomatoes; 2 tbsp capers; 2 aubergines cut into 1cm discs; 6 lasagne sheets; 250g ball mozzarella; a large bunch basil; 250g ricotta; 200ml whole milk; 50g parmesan (or veggie alternative) finely grated, plus extra for the top

Aubergine lasagne with a third taken out of it

3 tbsp olive oil
1 onion
finely chopped
3 cloves garlic
finely chopped
2 x 400g tins plum tomatoes
2 tbsp capers
2 aubergines
cut into 1cm discs
6 lasagne sheets
250g ball mozzarella
a large bunch basil

WHITE SAUCE

250g ricotta
200ml whole milk
50g parmesan (or veggie alternative)
finely grated, plus extra for the top

Method

step 1
Heat 1 tbsp of the olive oil in a pan and cook the onion with a pinch of salt for 10 minutes or until softened. Add the garlic and cook for a few minutes, then tip in the tinned plum tomatoes, breaking them up with the side of a spoon. Simmer gently for 20 minutes, until thickened. Season and stir in the capers.
step 2
Heat a large frying or griddle pan over a medium-high heat, then use the remaining oil to brush both sides of the aubergine slices. Cook, in batches, for 4-5 minutes on each side until golden, charred and softened.
step 3
Make the white sauce by whisking together the ricotta and milk with some salt and plenty of black pepper, then stirring in the parmesan.
step 4
Heat the oven to 200C/fan 180C/gas 6. Put half the aubergine slices into a deep 20cm x 30cm baking dish and spoon over half of the tomato sauce, then half the lasagne sheets and half the white sauce. Tear over half of the mozzarella and lay on some basil leaves. Repeat the layers, starting with the aubergine slices and ending with the mozzarella and basil. Grate more parmesan over the top then put into the oven for 40 minutes or until bubbling and browned on top.