quick and easy supper. Enough for two nights.
preheat oven to 180C and dig out your lasagne dish
1large bottle passata
half a block of mature cheddar grated
grated bag of mozzarella
salt and pepper and oregano
you can also add black olives in each layer
1.very thinly slice the aubergines into rounds
2. In a dish tip out passata. Mix in salt and pepper and oregano.
3.put a spoonful of passata over the base of the dish and move it around so it covers the base thinly.
4..layer the aubergine so it covers the base
5.ladle on another amount of passata and top with sprinkle of both cheeses (scatter olives if you like)
6. Layer more aubergine
7. Ladle on more tomato sauce
8. Sprinkle more cheese.
continue this until you have none left. Usually around 4-5 layers depending on how thin you cut the aubergine.
ensure the top layer is cheese.
9.grind more black pepper over it.
Oven for 35-40 mins until bubbling and brown
let to stand for 5-10mins before eating so it cools and solidifies a bit.
eat with salad…or on its own.
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