This vegetarian lasagne is freezer-friendly, the ideal standby supper
- Prep:20 mins
- Serves 4
Nutrition per serving
- kcal 460
- fat 22g
- saturates 10g
- carbs 44g
- sugars 11g
- fibre 6g
- protein 24g
- salt 1.99g
- 3 aubergines, sliced lengthways
- 2 tbsp olive oil
- 3 large garlic cloves, crushed
- 680ml jar passata
- ½ tbsp dried oregano
- 1 tsp sugar
- 1 tbsp red wine vinegar
- small bunch basil leaves, torn
- 100g parmesan, or vegetarian alternative, grated
- 125g ball mozzarella, torn
- 200g fresh lasagne sheets
- 5 tbsp breadcrumbs
TipCook from frozen
To cook straight from the freezer, heat oven to 180C/160C fan/ gas 4, and cook, covered, for 1½ hrs. Then, turn up oven to 220C/200C fan/ gas 7 and cook uncovered for another 30 mins. Or defrost overnight at room temp, pop in the fridge until ready to eat, then cook as directed, above, adding an extra 10 mins to the cooking time.
Heat grill to high. Arrange the aubergine slices on a baking sheet, brush with oil and season well. Grill for 2-3 mins each side until golden brown, set aside.
Heat oil in a saucepan. Fry the garlic for 1 min then pour in the passata. Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
Assemble the lasagne in a roughly A4-sized baking dish. Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of aubergine. Scatter over some Parmesan and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the breadcrumbs.
Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.