Ingredients

•          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 breadcrumb
•          STEP 1

Method

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.

•          STEP 2

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.

•          STEP 3

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.

•          STEP 4

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.