Aubergine Lasagne

Veggie Lasagne

Ingredients

2 onions, sliced
1 red onion, sliced

1 garlic, sliced

2 aubergines, chopped into chunks

2 red peppers,  chopped
a shake of chipotle chilli flakes

4 tomatoes, quartered 

700 ml passata

2 tubs ricotta and some milk to loosen it
1 garlic, grated

Lasagne sheets

grated parmesan and mozzarella 

Method

Preheat the oven to 200C/180 Fan.

Toss the onions, red onion, sliced garlic, aubergines, peppers, chilli flakes and tomatoes with a couple of tablespoons of oil and season with salt and pepper. Spread mixture across a shallow baking tin and roast in the preheated oven for about half an hour until lightly charred. Stir once or twice during cooking. 

Stir the grated garlic into the ricotta/milk mix. 

Grease a large baking dish with some rapeseed oil. Put a layer of veg in the bottom. Top with some passata, then lasagne sheets then ricotta. Keep layering like so until everything is gone, ending with ricotta. Top with mozzarella and parmesan. 

Bake in the oven for 30-40 mins until bubbling and golden on top. Allow to rest for a few minutes before serving.