Aubergine and Parmesan Lasagna

This exciting, contemporary recipe takes inspiration from two Italian dishes (lasagne and parmigiana) to produce a delightful vegetarian meal. The grilled aubergine slices add a meaty, robust element to the dish and work brilliantly with the layers of fresh pasta, herby tomato sauce and cheesy bechamel in this aubergine and parmesan lasagne.

Recipe by: Goody Kitchen

4 Persons
40 Minutes
Easy Recipe

Ingredients
Method of Preparation

Serving Size

pcs Goody Pasta Lasagna
pcs Aubergine
g Goody Red Pasta Sauce-Napolitana
g Goody Alfredo Pasta Sauce
tbsp Dried Basil
tbsp Dried Thyme
g Parmesan cheese, grated
tsp Salt and Black Pepper
tbsp Maple-Cider Vinaigrette

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1
Slice the aubergine into slices and grease with olive oil on both sides.In a very hot frying pan or griddle, grill the aubergine, set aside to cool.
2
In a large frying pan, heat through the tomato sauce and add the basil and thyme. Let it reduce for 20 minutes.
3
In a baking sheet, start layering the lasagna. Start with a little tomato sauce at the bottom, thenadd the aubergine and then the cream sauce and some Parmesan cheese,then a layer of raw pasta. Repeat until all the ingredients are used up, making sure the last layer is the cream sauce and top with a generous sprinkle of Parmesan cheese.Place in a preheated oven at 180 degrees until the top becomes golden. Serve.