Aubergine Lasagne by Rebecca Aldridge

Ingredients

• 2 cans chopped tomatoes
• 2 onions
• 4 garlic cloves
• Pesto
• Pine nuts
• 2 aubergines
• Goats cheese (1 hard, 1 soft)
• Grated Parmesan

Method

1. Heat oven to 200 degrees.
2. Chop the onion and garlic, slowly cook in a saucepan for 5 mins.
3. Add the chopped tomatoes and simmer until some of the liquid has evaporated.
4. Mix in pesto to taste.
5. Heat up the pine nuts in a dry pan until golden.
6. Slice the aubergine into 1/2cm thick slices.
7. Fry with spray oil in a pan for 2 minutes on each side (until the flesh starts to go soft).
8. Cut up the goats cheese into thin slices.
9. Layer tomatoes, aubergine, goats cheese and pine nuts into a large lasagne dish. Repeat until full.
10. Put in oven for 30-40mins.
11. Leave to stand for 5 mins before serving.