Aubergine Lasagne by Rebecca Aldridge



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



  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.