Aubergine and Mushroom Lasagne

Ingredients:
Aubergine
Mushrooms
Onion
Fresh Garlic
Chopped Tomatoes
Passata or Tomato Juice in a can
Spices
Ready to bake Lasagne (If not ready to bake you have to boil lasagne like pasta before you can start the process)

Cut off both ends of the aubergine and wash well.

Slice lengthways into roughly 1cm strips.

Place slices in a flat layer on greaseproof paper and spray with spray oil.

Bake uncovered on 200 for 20-30 minutes.

Cooked aubergines should look like this:

Whilst the aubergines are cooking, peel and slice some fresh mushrooms



Put the mushrooms in an oven proof dish and spray a little bit of spray oil on the top. Bake uncovered in the same oven as the aubergine. (The mushrooms will not need as long as the aubergines so dont worry that the aubergines have started cooking without the mushrooms). I usually bake the mushrooms in the same dish as I am going to make the lasagne (I know I'm lazy, but it saves me washing up an extra dish).

Cooked mushrooms will look like this:

To make the sauce, fry a diced onion with some fresh chopped garlic.


Once the onions are cooked, add the passata and chopped tomatoes. Add some water using either the can from the chopped tomatoes or the container from the passata (to 'wash' them out) Season with salt and pepper and bring to the boil.



Once boiling, add a sprinkle of parev chicken soup mix (or sugar) to reduce acidity and mix well. Cover and set aside until the veg are ready.

To make the lasagne, layer lasagne sheets at the bottom of an oven proof dish. (break the corners to fit).


Layer aubergine on top of lasagne and sprinkle mushrooms on top of the aubergine.


If the sauce has cooled down, boil it up again. Pour hot sauce over first layer.

Repeat again - Lasagne, Aubergine, Mushrooms but this time sprinkle cheese before pouring the sauce over.





And finally a third layer of lasagne, sauce and then cheese on top.




Make sure all the lasagne is covered in sauce otherwise it will not cook. If you find yourself short of sauce near to the end, add some hot water to what sauce you have left and mix it well.

Bake covered (very important as the moisture is needed to cook the pasta) on 200 for 30-40 minutes. To check if it is ready, dig a fork in and see if the pasta is soft.

Note: If you do not like cheese or do not have a milky oven, omit the cheese and make it parev! For meat lovers, meat lasagne coming soon pg...

Et voila!