Aubergine Lasagne

Ingredients

• olive oil 3 tbsp

• onion 1, finely chopped

• garlic 3 cloves, finely chopped

• plum tomatoes 1 x 400g tins

• Cherry tomatoes 1 small bag

• aubergines 2, cut into 1cm discs

• lasagne sheets 6

• mozzarella 150g ball

• smoked cheddar 100g

• basil a large bunch

• ricotta cheese 200g

• Oregano

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. Add the oregano and cherry tomatoes. Simmer gently for 20 minutes, until thickened. Season this mixture with salt and pepper.

Once you have cut up the aubergine gently fry or griddle all of them by batch.

Add a layer of aubergine to an oven proof dish, next add a layer of the tomato mixture followed by a layer of half the ricotta cheese , then add a layer of lasagne sheets.

Next add another layer of aubergine, tomato mixture, ricotta and pasta.

Top this with both the mozzarella and smoked cheddar.

Bake in the oven until golden brown or around 25 mins at 200F.

Top with basil leaves and then serve with a salad