Ingredient:
2-3 tbsp olive oil, more if needed
2 courgettes, sliced
Salt and black pepper
1 aubergine, cut into 5 mm (1/4 in) slices
2 onions, chopped
1 red pepper, halved, deseeded, and diced
2 garlic cloves, crushed
2×400 g cans chopped tomatoes
1×140 g can tomato puree
¼ tsp caster sugar
3 tbsp chopped fresh basil
150 g (5 oz) pre-cooked lasagna sheets
250 g (8 oz) frozen chopped spinach, thawed, drained, and seasoned well
Method:
Heat 1 tbsp olive oil in a large non-stick frying pan, add the courgettes, and cook for 3 minutes. Turn into a bowl, and sprinkle with salt.
Heat another tablespoon of oil in the pan, and cook the aubergine slices for about 3-5 minutes on each side until golden. Remove and set aside.
Add the onions, red pepper, and garlic to the pan, with more oil if needed, and soften gently for 3-5 minutes. Add the tomatoes, tomato puree, and sugar and bring to a boil. Simmer for 10 minutes until thickened, stir in the basil, and season with salt and pepper.
Spoon one-third of the tomato sauce into a large ovenproof dish and cover with one-third of the lasagna. Add the aubergine, then half of the remaining tomato sauce. Add half of the remaining lasagna, then the spinach. Add the remaining lasagna and tomato sauce, and finish with an overlapping layer of courgettes.
Bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for 35 minutes or until the pasta is tender and the top is golden.
2-3 tbsp olive oil, more if needed
2 courgettes, sliced
Salt and black pepper
1 aubergine, cut into 5 mm (1/4 in) slices
2 onions, chopped
1 red pepper, halved, deseeded, and diced
2 garlic cloves, crushed
2×400 g cans chopped tomatoes
1×140 g can tomato puree
¼ tsp caster sugar
3 tbsp chopped fresh basil
150 g (5 oz) pre-cooked lasagna sheets
250 g (8 oz) frozen chopped spinach, thawed, drained, and seasoned well
Method:
Heat 1 tbsp olive oil in a large non-stick frying pan, add the courgettes, and cook for 3 minutes. Turn into a bowl, and sprinkle with salt.
Heat another tablespoon of oil in the pan, and cook the aubergine slices for about 3-5 minutes on each side until golden. Remove and set aside.
Add the onions, red pepper, and garlic to the pan, with more oil if needed, and soften gently for 3-5 minutes. Add the tomatoes, tomato puree, and sugar and bring to a boil. Simmer for 10 minutes until thickened, stir in the basil, and season with salt and pepper.
Spoon one-third of the tomato sauce into a large ovenproof dish and cover with one-third of the lasagna. Add the aubergine, then half of the remaining tomato sauce. Add half of the remaining lasagna, then the spinach. Add the remaining lasagna and tomato sauce, and finish with an overlapping layer of courgettes.
Bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for 35 minutes or until the pasta is tender and the top is golden.
