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Aubergine, Tomato and Parmesan Lasagne

“This vegetarian Lasagne is a must-have. It’s perfect for the summer evenings when you want something slightly less meaty, but still warm.” Kirstie Allsopp.

Serves: 6
Preparation time: 20 minutes
Cooking time: 50 minutes
Approximate cost per portion: £1.15

Ingredients
2 tbsp olive or vegetable oil
1 medium aubergine, finely chopped
1 onion, finely chopped
100g mushrooms, finely chopped
2 large tomatoes, finely chopped
500g jar Dolmio Tomato Sauce for Lasagne
6-8 Lasagne sheets (weighing about 100-135g)
470g jar Dolmio Creamy Sauce for Lasagne
30g Parmesan cheese, finely grated

To serve
Mixed leaf salad
Ciabatta Croutons

Directions

1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat the oil in a large frying pan and add the aubergine and onion, cooking over a medium heat until softened – about 5 minutes. Add the mushrooms and tomatoes and cook for a further 5 minutes. Tip in the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat
2. Tip half the aubergine mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated Parmesan cheese evenly over the surface
3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with a mixed leaf salad and ciabatta croutons

Cook’s tip: Make sure that you chop the vegetables finely – as if you were making a salsa.

More Recipes From Kirstie Allsop
Spinach, Chedder and Tomato Pancake Lasagne
Vegetable Lasagne
Mexican Tortilla Lasagne

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