Aubergine and Pepper Skillet Lasagne

• 450 gaubergines, cut into 1.5 cm cubes
• 320 gjarred roasted red peppers, drained and sliced
• 300 gdried lasagne sheets, broken into large pieces
• 650 mlpassata
• 550 mlhot water
• 40 mlolive oil
• 2garlic cloves, thinly sliced
• 1½ tspdried oregano
• 180 gricotta
• 90 gmozzarella, drained and torn
• 10 gbasil leaves, torn into small pieces
• Fine salt, as needed
• Black pepper, freshly ground

Method

1. 1Heat the oven to 210°C/190°C fan. Heat the oil in a 30 cm ovenproof sauté pan. Fry the aubergine for 12–15 minutes over medium-high heat, stirring occasionally, until soft and browned.
2. 2Lower the heat and add the garlic and oregano. Stir for a minute until fragrant, then add the sliced peppers, passata and hot water.
3. 3Bring to a simmer and add the broken lasagne sheets a few at a time, separating them with a spoon so they do not stick together. Season lightly with salt and pepper.
4. 4Cover loosely and simmer for 15–18 minutes, stirring and separating the pasta every few minutes, until it bends easily but is still slightly firm. Add a little more hot water if the sauce becomes thick before the pasta softens.
5. 5Fold in half the torn basil. Dot the ricotta over the top and scatter with mozzarella. Transfer to the oven for 15 minutes until bubbling at the centre and golden in patches.
6. 6Rest for 10 minutes before serving with the remaining torn basil. For batch cooking, cool spare portions within 2 hours, freeze and defrost overnight in the fridge before reheating until piping hot throughout.

Per serving

kcal

583

protein

24.6g

fibre

9.2g

carbs

76.5g

fat

20.6g