Aubergine Lasagne

Comfort food does not always have to be unhealthy, with the right vegetables, spices and herbs you can create extraordinary magic.

As a parent and a working one, I find that I tend to make larger meals A) So I don't have to cook the following day B) tomorrow's lunch is sorted.

I am a big Lasagne fan, but thought how could I change it up and not use meat! It came to me Aubergines, I am in absolute love with them, grilled, stewed, baked with cheese on top.

I introduced Leanora to them from a young age, as you know how kids can be with vegetables, and I can happily say she loves them which is perfect.

This recipe makes enough for 4 people, so if you have friends over for dinner or looking to make lunch for the week, minus Friday which is a cheat day in my books, you have lunch sorted.

Ingredients

6-9 lasagne sheets

2 large Aubergines
1 bag of spinach

2 tins of plum tomatoes

1 bunch of basil

Dried oregano 

1 bag of spinach

2 bags of mozzarella 

Cheddar cheese

Olive oil

Instructions

1. Slice your Aubergines in to discs I like to slice them 1cm thick, but choice is yours. Once sliced place on a baking tray, splash with olive oil and place in the oven at 180°C for 5-8 minutes.

2. Heat up your plum tomatoes in a sauce pan, whilst heating, cut up a few basil leaves to go in with your tomatoes and add a pinch or 2 of your dried oregano. Gently mash the plum tomatoes with the ingredients with a wooden spoon, not too much so you still get chunky bites of tomato.

3. Grab your lasagne dish and cover the bottom with 3 lasagne sheets, followed by your tomato sauce, a helping of spinach, aubergine slices then cover with tearing of Mozarella. Repeat once or twice more, until your dish is full and finish with mozarella and a generous sprinkling of cheddar cheese. 

4. Place in the oven for 25 to 30 minutes until bubbling and golden.