Delicious and carb free. Dead easy to make as there’s no faffy cheese sauce to do as an extra.
2 aubergine, thinly sliced lengthways. About 1cm thick. These are your lasagne pasta sheets.
300g, or thereabouts of passata (be sparing otherwise your dish will be too wet)
One large onion, diced
2-3 garlic cloves, diced
Half a nutmeg, grated
olive oil (for baking aubergine and frying onions and garlic in)
500g spinach leaves, washed
2 x 250g tubs of ricotta
A good chunk of cheddar for grating as a topping
Salt and pepper
Thinly slice aubergine and place on an oiled baking tray, turn each piece in the oil so it is very lightly oiled on both sides. Then sprinkle with salt and pepper. Arrange the aubergine so they dont touch and put in the oven for 15 mins at 180’C. Then remove from oven and leave on tray.
Fry off the garlic until soft then add the onions and fry until soft
Add handfuls of spinach to the frying pan and cover, when wilted stir into the onions and garlic and add the next few hanfuls of spinach until its all wilted and stirs easily. Remove from heat.
Layer the bottom of a lasagne dish with a bit of passata then a layer of baked aubergine. Then spoon on some spinach from the pan and ‘spread’ it over the aubergine. Then dollop on some ricotta abd spread that over too. It doesnt have to be neat or exact.
Continue to layer starting with aubergine then drizzle over passata, then spinach then ricotta and then salt and pepper (possibly every other layer) until you restart with aubergine.
There should be 4-5 layers depending on how thick you cut your aubergine and how deep your dish.
The last layer is using up whats left, make sure you cover the aubergine with whatever you have by spreading it around and then coat with a generous amount of cheese.
Salt and pepper.
Oven 180’C for 30 mins until bubbling and cooked through.
Remove from oven and leave to stand for a bit. It will thicken up on cooling, but take care not to use too much passata in the making.
Dress with basil on top and a leafy salad alongside and eat.