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Aubergine parmigiana lasagne
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Combine two Italian classics - parmigiana and lasagne - in this veggie bake. It's ideal for batch cooking as you can freeze it before or after baking
Good Food
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Ingredients
Produce
• 1 bunch Basil leaves picked
• 6 Garlic cloves
Pasta & Grains
• 8 Lasagne, dried
Baking & Spices
• 1/4 tsp Golden caster sugar
Oils & Vinegars
• 6 tbsp Olive oil
• 1 tbsp Red wine vinegar
Dairy
• 50 g Italian-style hard cheese, vegetarian grated
• 250 g Mozzarella, vegetarian
Other
• 3 Large aubergines trimmed and thinly sliced lengthways
• 3 X 400g cans chopped tomatoes