Vegetarian Living magazine was launched about a year ago. I bought the first few issues and loved it, but stopped buying it after a few months when my local Tesco stopped selling it. I did, however, keep all the back issues so I could try out their amazing looking recipes.
It’s taken a while, but I flicked through my old copies the other day and came across this aubergine lasagne recipe.
My picture isn’t very elegant (there’s a much better picture in the October 2010 issue) but it was cheesy and gooey and delicious.
Aubergine lasagne (serves 4)
2 large aubergines, sliced lengthwise into slices 1cm thick
6 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
400g canned tomatoes, chopped
1/4 tsp dried chilli
1 tsp dried oregano
200g vegetarian mozzarella, sliced
50g vegetarian Parmesan-style cheese, grated
- Make the tomato sauce: heat 2 tbsp oil in a pan and gently fry the onion for about 5 minutes until translucent. Add the garlic and fry for another 2 minutes. Add the tomatoes, chilli and oregano and cook over a very gentle heat for 25 minutes, stirring occasionally. Season with salt.
- Heat the oven to 200C/fan 180C/gas 6.
- Heat the remaining oil in a wide pan and gently fry the aubergine slices in batches until golden brown; you may need to add more oil. Drain on kitchen paper.
- Layer the aubergine slices, tomato sauce and sliced mozzarella in an ovenproof dish 25 x 20cm, finishing with a layer of tomato sauce. Sprinkle the Parmesan over the top and bake for approx 20 minutes or until lightly browned
NB: The original recipe called for salting the aubergines and leaving to drain for 30 minutes, but I never bother with that.
I also used Cheddar instead of Parmesan-style cheese (only because I didn’t have any).