Aubergine Lasagne

Ingredients

• 2-3 aubergines in slices
• 4 tomatoes in slices
• 2 onions in slices
• 250g fresh ricotta
• 50g parmesan for gratinating
• Fresh basil (optional)
• Olives (optional)
• Oregano (optional)
• Tomato sauce of your choice
• Olive oil for toasting the aubergine
• Salt to season

Method

1. Preheat the oven to 200 degrees
2. Slice all the ingredients in case they are not already sliced and set aside
3. Heat a non-stick pan with a drizzle of olive oil and toast the aubergine slices, set aside

3. In a medium ovenproof dish, assemble the lasagne making layers as below:

• Tomato sauce

• Aubergine

• Onion

• Olives + oregano (or the seasonings you want)

• Tomato

• Basil

• Season with salt

• Ricotta

4. Continue making the layers and at the end spread a layer of tomato sauce, sprinkle over parmesan cheese and bake with foil on top for 30 minutes. You can skip this step, but I like the lasagne with all the ingredients really soft, so I like to bake it well.

5. After 30 minutes, remove the foil to gratinate.

It keeps for up to 3 days in the fridge, and it can also be frozen.