A Mediterranean twist on the classic comfort dish.
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Preheat the oven to 200°C, gas mark 6, and warm a griddle over a high heat.
Toss the aubergine slices and peppers in the oil and griddle, in batches, for 4-5 minutes until slightly charred and softened.
Heat the canned tomatoes with the rosemary and half the basil, then spoon a little into a 2-litre ovenproof serving dish. Top with 3 sheets of lasagne and half the griddled vegetables and fresh tomatoes. Spoon over half the tomato sauce and then 3 tbsp cheese sauce. Add a further 3 sheets of lasagne, the remaining vegetables and tomatoes, the remaining tomato sauce and then the last 3 sheets of lasagne. Spoon over the remaining cheese sauce.
Mix the Parmigiano and remaining basil. Sprinkle over and bake for 30 minutes or until golden.
Typical values per serving when made using specific products in recipe
Energy | 1,640kJ/ 396kcals |
|---|---|
Fat | 20.1g |
Saturated Fat | 8.9g |
Carbohydrates | 35.9g |
Sugars | 12.8g |
Fibre | 7.3g |
Protein | 16.8g |
Salt | 1g |
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