1 large, finely chopped
2 clove(s), still in their skin and lightly crushed
2 medium, trimmed and cut into 3cm chunks
400 g, thickly sliced
Calorie controlled cooking spray
Lasagne sheet, dry
Half Fat Crème Frâiche
Vegetarian Parmesan Style Hard Cheese
2 tablespoons, grated
4 medium, vine, sliced, to serve
Salad (zero SmartPoints values)
4 portion(s), to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 4. Put the onion, garlic, aubergines and mushrooms into a large roasting tin, mist with cooking spray and season well. Roast for 30-40 minutes until golden and tender. Cool slightly, then squeeze the garlic out of their skins, roughly chop and toss back in with the vegetables.
- Mist a deep 20cm square baking dish with cooking spray and spoon in enough of the vegetables to cover the bottom. Pour over a little passata and top with a layer of lasagna sheets. Repeat until you have used up all the vegetables, passata and pasta, finishing with a layer of pasta.
- Dollop over the crème fraîche, season to taste and sprinkle over the grated cheese.
- Bake for 30 minutes until the top is golden, then serve with the sliced vine tomatoes and salad leaves on the side.