A warming, hearty dish to keep out the cold this week! This veggie lasagne packs a punch, and you don’t have to worry with the faff of making a cheese sauce. Enjoy this and make your final week in the office a bit more bearable.
Takes 60 mins, makes 4 work lunches
2 courgettes (zucchini), sliced 1cm thick
1 big aubergine (eggplant), slicked 1cm thick
A pack of dried lasagne sheets
2 sticks of celery, finely diced
2 carrots, finely diced
1 big onion, finely diced
2 cans of chopped tomatoes
A small glass of red wine
2 balls of mozzarella, sliced
A good wedge of Parmesan
1 clove of garlic
A sprig of rosemary
A heaped teaspoon of dried chilli flakes
Salt and pepper
1) Preheat your oven at 180C. Put a saucepan on a medium heat. Add a splash of olive oil and the garlic, rosemary, dried chilli flakes, onion, carrots and celery. Cook everything down on a slow heat for 10-15 minutes. Add the chopped tomatoes, red wine and half a can’s worth of water. Season well. Bring to the boil, turn down and simmer for 20 minutes.
2) Meanwhile put a griddle pan (a frying pan is also fine) on a high heat. When up to temperature, add a flat layer of the courgette and aubergine. No need to add any oil, just dry fry a couple of minutes on each side until charred. It’s probably worth cooking in batches so the pan doesn’t get too crowded. Once all are cooked set aside.
3) Assembly time! In a deep rectangular dish, begin with a big spoonful of your tomato sauce, then add a layer of lasagne sheets. Add a layer of courgette and aubergine, and top with a couple of slices of mozzarella. Repeat these layers, making sure to pack everything down so there aren’t any gaps! Finish the top with a final spoonful of tomato sauce and a generous grating of Parmesan. Pop in the over for 15-20 minutes until the pasta is soft and the top is golden and crispy.