Sausage and Aubergine/Eggplant Lasagne Recipe

Ingredients

Serves Four
2 tbsp. vegetable oil
3 aubergines (eggplants), thinly sliced lengthways
1 red onion, finely chopped
300 g pork sausage meat 
2 garlic cloves, crushed
1 tsp. dried thyme
2 x 400g tins chopped tomatoes
1 tsp. caster sugar (optional)
250 g pack mozzarella, cut into small chunks
25 g Parmesan, finely grated

Instructions

1. Brush the aubergine/eggplant slices with 1 1/2tbsp of the oil and season. Heat a large non-stick frying pan over medium-high heat. Fry aubergine slices for 3-5min on each side, until nearly softened – you will need to do this in batches.
2. Heat remaining oil in a large pan and gently fry onion for 10min, until softened. Add the sausage meat in small chunks and cook for 10min until browned all over. Stir in the garlic and thyme; cook for 1min. Add tomatoes, sugar and plenty of seasoning.
3. Bring to boil and simmer for 15min, until thickened slightly.
4. Preheat oven to 200°C (180°C fan) mark 6. Arrange 1/3 of the aubergines in a layer in the base of a deep 23 x 30.5cm ovenproof dish. Spoon over 1/3 of the tomato sauce, then dot over 1/3 of the mozzarella. Repeat twice more, then sprinkle over the Parmesan.
5. Cook for 30-35min, until golden and bubbling. Serve with a green salad.Freeze ahead
Prepare to end of step 4. Cool completely, wrap in clingfilm and freeze for up to 3 months. To serve, defrost overnight in fridge. Complete step 5, cooking for an additional 10min if needed.

Per Serving

Protein 27g Fat 40g Carbs 23g Fibre 11g