For this cheat’s lasagne, you’ll tear lasagne sheets into a tomato sauce packed with aubergine and fresh spinach, then top it with melty cheese and demolish. Im-pasta-bly good!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||7.4 g|
|Protein||5.9 g||28.2 g|
|Salt||0.67 g||3.25 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a full kettle
Peel and finely chop (or grate) the garlic
Peel and finely slice the red onion[s]
Trim the green stalks off the aubergine[s] and cut into quarters lengthways, then slice finely
Separate the lasagne sheets and add them spread out on a baking tray
Submerge them under boiled water, add a drizzle of olive oil
Set aside to soak for 6-7 min or until they've softened
Tip: Cooking for 4? Use 2 trays!
Re-boil half a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of olive oil over a medium high heat
Once hot, add the chopped garlic and sliced onion with a pinch of salt and cook for 3-4 min or until softened
Meanwhile, dissolve the Knorr vegetable stock cube[s] in 400ml [650ml] boiling water
Stir in the tomato paste, chopped tomatoes and Henderson's Relish – this is your tomato stock
Once the onion has softened, add the dried oregano, sliced aubergine, baby leaf spinach to the pan with a splash of water
Give everything a good mix up and cook, covered, for 2-3 min or until the spinach begins to wilt
Once the lasagne sheets have softened, carefully remove them from the tray and tear them roughly into the pan
Add the tomato stock and stir everything together, evenly spreading out the torn lasagne
Bring to the the boil over a high heat and cook, covered, for 12-15 min or until the pasta is cooked and the sauce has thickened
Tip: Stir occasionally to stop the pasta from sticking together!
Meanwhile, preheat the grill to high
Once the pasta is cooked, tear the mozzarella and basil into the pan and season with a generous grind of pepper
Mix everything together, pulling some of the torn lasagne to the surface
Top with the grated Italian hard cheese and put the pan under the grill for 3-4 min or until bubbling and golden
Tip: Keep the pan handle outside of the grill if it's plastic!
Set the messy one-pot aubergine & spinach lasagne in the centre of the table, ready to share