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hestia8 Serves 4
3 aubergines, sliced
75ml olive oil
2 large onions, finely chopped
2 x 400g tinned chopped tomatoes
1 tsp dried mixed herbs
2-3 garlic cloves, crushed
6 sheets lasagne
salt and pepper
for the cheese sauce
2 tbsp butter
2 tbsp plain flour
300ml milk
1/2 tsp hot mustard
115g grated mature cheddar
15g grated Parmesan cheese
1. Layer the sliced aubergine in a colander, sprinkling lightly with salt between each layer. Leave to stand for 1 hour, then rinse and pat dry with kitchen paper.
2. heat 60ml/4tbsp of the oil in a large pan, fry the aubergine and drain on kitchen paper. Add the remaining oil to the pan, cook the onions for 5 minutes, then stir in the tomatoes, herbs, garlice and seasoning. Bring to the boil and simmer, covered, for 30 minutes.
3. To make the sauce, melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Gradually stir in the milk. Bring to the boil, stirring, and cook for 2 minutes. Remove from the hear and stir in the mustard, cheeses and seasoning.
4. Preheat the oven to 200 degrees/Gas mark 6. Arrange half the aubergines in the base of the dish, spoon half the tomato sauce over. Arrange three sheets of lasagne on top. Repeat.
6. Spoon the cheese sauce over, cover and bake for 30 minutes until lightly browned.
Notes: admittedly I did this one as more of an aubergine pasta bake because I didn't really have all the ingredients for the sauce, and also this way it was a free Slimming World meal. Still, it was yum.
3 aubergines, sliced
75ml olive oil
2 large onions, finely chopped
2 x 400g tinned chopped tomatoes
1 tsp dried mixed herbs
2-3 garlic cloves, crushed
6 sheets lasagne
salt and pepper
for the cheese sauce
2 tbsp butter
2 tbsp plain flour
300ml milk
1/2 tsp hot mustard
115g grated mature cheddar
15g grated Parmesan cheese
1. Layer the sliced aubergine in a colander, sprinkling lightly with salt between each layer. Leave to stand for 1 hour, then rinse and pat dry with kitchen paper.
2. heat 60ml/4tbsp of the oil in a large pan, fry the aubergine and drain on kitchen paper. Add the remaining oil to the pan, cook the onions for 5 minutes, then stir in the tomatoes, herbs, garlice and seasoning. Bring to the boil and simmer, covered, for 30 minutes.
3. To make the sauce, melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Gradually stir in the milk. Bring to the boil, stirring, and cook for 2 minutes. Remove from the hear and stir in the mustard, cheeses and seasoning.
4. Preheat the oven to 200 degrees/Gas mark 6. Arrange half the aubergines in the base of the dish, spoon half the tomato sauce over. Arrange three sheets of lasagne on top. Repeat.
6. Spoon the cheese sauce over, cover and bake for 30 minutes until lightly browned.
Notes: admittedly I did this one as more of an aubergine pasta bake because I didn't really have all the ingredients for the sauce, and also this way it was a free Slimming World meal. Still, it was yum.
