Aubergine lasagne

Name: Aubergine lasagne
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 4 aubergines (about 1kg), trimmed and cut lengthways into 0.5-1cm strips; 4 tbsp olive oil; 490 g jar Heinz Classic Tomato Sauce; 300 g pack fresh lasagne sheets; 5 tbsp basil pesto; 470 g Heinz Creamy White Sauce; 150 g pack mini mozzarella, drained and roughly torn; 40 g Parmigiano Reggiano, grated

A winning cross between aubergine parmigiana and lasagne. Just add a green salad and garlic bread.

4.5 out of 5 stars(5) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins

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4 aubergines (about 1kg), trimmed and cut lengthways into 0.5-1cm strips
4 tbsp olive oil
490g jar Heinz Classic Tomato Sauce
⅔ x 300g pack fresh lasagne sheets
5 tbsp basil pesto
470g Heinz Creamy White Sauce
150g pack mini mozzarella, drained and roughly torn
40g Parmigiano Reggiano, grated

Preheat the oven to 220ºC, gas mark 7. Brush the aubergine slices all over with oil and spread in an even layer over 2-3 large baking trays. Season and roast for 20-25 minutes, turning the slices halfway and rotating the trays, if necessary. Remove from the oven and let cool slightly, leaving the oven on.
Spread a little tomato sauce over the base of a medium oven dish (about 20x30cm/1.5 litres). Top with a layer of lasagne sheets, then a little more tomato sauce (you should have used about a third of the jar by now). Drizzle over some pesto, then cover with a single layer of aubergines. Spread over a third of the jar of white sauce, then scatter over a third of the mini mozzarella balls and a third of the Parmigiano Reggiano. Repeat the layering twice more, starting with the lasagne, until you have used all the ingredients.
Lower the oven temperature to 200ºC, gas mark 6. Put the dish on a baking tray, sprinkle with black pepper and bake for 30-35 minutes until bubbling and golden. Let stand for 5 minutes before serving with a green salad and garlic bread, if liked.