Oozy, delicious and best of all packed with goodness, this eggplant lasagne will become a regular dish in your household.

Serves

6

Ingredients

• 3 eggplants
• Lasagne sheets
• 2 Tins plum tomatoes
• Sage leaves
• Almonds (peeled)
• 2 large white onions
• 6 cloves of garlic
• 1 tbsp Chili flakes
• 80g Parmesan and cheddar cheese

Method

Half the eggplants and quarter the onions. Arrange in a plan with flesh facing down, add 250ml water and steam for approx 15minutes.

Once the water has absorbed, add 3 tbsp of olive oil, chopped garlic, 1 tbsp lemon zest and chili flakes into the middle of the pan along with half of the sage.

Add in two tins of tomatoes and refil cans with water and add as well. Cook for another 15 minutes. Add cheese stir well.

With lasagne sheets, break into squares and roughly add into the pan.

Sprinkle crushed almonds on top and add remaining sage leave which have been lightly dusted with oil.

Bake in the oven for 25mins at 200 degrees Celsius.

Serve with fresh salad!

1. 

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